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Spinach Salad

salads, first course

4 slices bacon
12 cups stemmed; washed and dried
-- fresh spinach
1 cup very thinly sliced red onion
8 ounces water chestnuts; drained
--rinsed and coarsely chopped
2 cups mung bean sprouts
2 cups sliced fresh mushrooms
3/4 cup sweet & sour dressing
--see recipe
1 hard-cooked egg; peeled
--and coarsely chopped

1. In a skillet, cook bacon over medium heat until crisp, turning occasionally, about 7 minutes. Drain on paper towels and coarsely crumble.

2. In a large bowl, toss spinach, onion, water chestnuts, sprouts and mushrooms. Toss with dressing and divide among 6 plates. Sprinkle egg and bacon on top. Serve immediately.

Makes about 14 cups, for 6 first course servings.

165 calories per first-course serving; 5 grams protein; 5 grams fat (1.3 grams saturated fat); 26 grams carbohydrate; 425 mg sodium; 40 mg cholesterol; 2 grams fiber.

Busted by Gail Shermeyer <>

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Contributor: Eating Well, July/August 1997

Yield: 6 servings

Preparation Time: 0:00

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