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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 8 |
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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! 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 sugar |
1/3 cup seasoned croutons |
Directions:
1. On eight salad plates, arrange the spinach, tomatoes, mushrooms, eggs, bacon, onion and dill.
2. In a small saucepan, cook salad dressing and sugar over low heat until sugar is dissolved. Drizzle over salads; sprinkle with croutons. Yield: 8 servings.
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