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Spinach Salad Recipe

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This recipe for Spinach Salad, by , is from The POPP Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lynette Boenisch
Added: Sunday, January 22, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 package fresh spinach
1 box frozen peas (thawed)
1 can sliced water chestnuts (drained)
1 bunch chopped green onions
1 lb. bacon (fried & chopped)
8 hard boiled eggs (sliced)


2 cups mayonaise
1 cup sour cream
1 pkg. Hidden Valley Ranch Dsg. Mix (the one to be mixed /w buttermik).

Directions:
Directions:
Layer first 6 ingredients and top with mayo, sour cream and dsg. mix. Chill over night. Stir or toss well before serving.

Personal Notes:
Personal Notes:
Best if made and refrigerated over night before serving. I sometimes use up to another package of spinach and it goes much further but is still good if stirred well before serving.

 

 

 

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