Italian Spinach Salad II

Here's a quick, colorful veggie salad as refreshing as springtime itself. It's also pretty as a picture and a great way to use up all those extra hard-cooked Easter eggs!

Yield

8 servings

Ingredients

4 cups fresh baby spinach
2 medium tomatoes, quartered
8 large fresh mushrooms, sliced
2 hard-cooked eggs, quartered
1/2 cup real bacon bits
1 small red onion, sliced and separated into rings
3 tablespoons snipped fresh dill
1 1/2 cups Italian salad dressing
1 teaspoon granulated (white) sugar
1/3 cup seasoned croutons

Directions

On eight salad plates, arrange the spinach, tomatoes, mushrooms, eggs, bacon, onion and dill.

In a small saucepan, cook salad dressing and sugar over low heat until sugar is dissolved. Drizzle over salads; sprinkle with croutons.

Estimated Time

Preparation/Total Time: 25 minutes

Nutritional Information

1 serving equals 237 calories, 20 g fat (3 g saturated fat), 58 mg cholesterol, 1,034 mg sodium, 9 g carbohydrate, 2 g fiber, 6 g protein.

Follow From Karen's Kitchen on

Cake Decorating Ideas | Glossary of Terms | Recipes | Tips & Advice | facebook

Home | Contact Us | Privacy Policy | Site Map