Yield: 6 Servings
|2||Bunches spinach leaves; washed & dries|
|1 cup||White mushroom caps; sliced|
|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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