SPINACH SALAD

8 to 10 oz. raw spinach, washed & dried
Salt & pepper
2 tsp. sugar
1 lb. bacon, cooked & crumbled
4 hard-boiled eggs, chopped
3/4 head iceberg lettuce, washed & dried
1 purple onion, thinly sliced
1 pkg. raw Bird's Eye frozen peas, thawed (any brand is fine)
1 c. each low fat mayonnaise & low fat sour cream
2 oz. Parmesan cheese, grated

DRESSING
1 tsp. each salt, paprika, celery seed & dry mustard
1/2 c. sugar
1/4 c. cider vinegar
1 c. oil (olive or vegetable)

SALAD: Using a large bowl, layer the following ingredients in order:
spinach
sprinkled with salt, pepper and 1 teaspoon sugar; onions, peas,
bacon and
eggs. Top with combined mayonnaise and sour cream.
Sprinkle with Parmesan cheese.

DRESSING: Mix all ingredients well in
blender, except oil. Gradually add oil, blending well. Chill. Serves
10.
(Using a wire whisk to blend works equally as well as blender.)



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