Spinach Salad

1. 1

   Wash spinach in lukewarm water.

2. 2

   Wrap well and chill in refrigerator to crisp.

3. 3

   Combine oil, sugar, vinegar, onion, salt and mustard; beat until dressing is thick and syrupy and sugar is dissolved.

4. 4

   Tear spinach into bite size pieces.

5. 5

   Add the bacon, water chestnuts and 4 of the boiled eggs (chopped).

6. 6

   Pour dressing over all; let stand 1/2 hour.

7. 7

   Slice remaining eggs and use to garnish top of salad.

* Per serving · 4 servings · Values may vary.

No additional tips available.