"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

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Spinach Salad Recipe

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This recipe for Spinach Salad, by , is from Everybody Eats: Recipes from the Hartshorn, Jackson, Gomer, and Atkins Families, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.
Contributor:  
Contributor:  
Loeen Hartshorn Irons
Category:
Category:
Ingredients:  
Ingredients:  
1 bag (6-7 c.) fresh spinach, washed and drained
2-3 small green onions, chopped
1 green bell pepper, chopped
1 box frozen peas
1 (8 oz.) can sliced water chestnuts
1 c. plain non-fat yogurt
1 c. light mayonnaise
1/2 pkg Sweet n Low or 2 tbsp. sugar
Directions:
Directions:
Tear spinach into bite-sized pieces and place in a 9X13 glass dish. Layer other vegetables on top of spinach in order listed. Combine yogurt, mayonnaise, and sweetner in a small bowl. Stir until smooth. Spread over top of salad and refrigerate overnight or several hours. Keeps well in refrigerator. Tuna and chicken can also be added.
Number Of Servings:
Number Of Servings:
8-10
Preparation Time:
Preparation Time:
20 minutes to assemble

 

 

 

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