Spinach salad w/yogurt dressing

Yield: 6 Servings

Measure Ingredient
2 Bunches spinach leaves; washed & dries
1 cup White mushroom caps; sliced
6 slices Bacon
3 Hard-boiled eggs
2 Red bell peppers; roasted, peeled & seeded
1 large Ripe tomato; cut in wedges
½ cup Feta cheese; crumbled

Break spinach into bite-sized pieces and combine in a large bowl with mushrooms. Add enough Yogurt Dressing (see recipe) to coat leaves; toss well. Divide salad among 6 serving plates. Fry bacon until crisp, drain on paper towels, then break into 1-inch long strips. Cut eggs in half and slice peppers thinly, lengthwise. Garnish each salad with bacon strips, bell pepper, tomato wedges, cheese and one-half an egg. Makes 6 servings.

STARS & STRIPES 6 DEC 92

FROM 'CITY CUISINE' BY SUSAN

FENIGER & MARY SUE MILLIKEN

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