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Country Kitchen
May 1, 2009 Previous Recipe | Next Recipe
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BLUEBERRY CAKE
MARINATED VEGETABLE SALAD
SPINACH SALAD
PEACH DELIGHT
PASTA SALAD
HASH-BROWN CASSEROLE
CREAM CHEESE PIE
CHICKEN BALL
CHEESE DANISH
G-R-R-E-A-T COOKIES
HAMBURGER-NOODLE CASSEROLE
CHICKEN SPAGHETTI
ROLL TIDE PUNCH
SPINACH SALAD

1 (6-ounce) bag baby spinach leaves
1 (8-ounce) package sliced fresh mushrooms
1 Vidalia onion, sliced into thin rings
4 boiled eggs, sliced
8 slices bacon, cooked crisp (or bacon bits)
DRESSING:
1 cup oil
1/2 cup brown sugar
1/4 cup vinegar
1/3 cup ketchup
1 tablespoon Worcestershire sauce

In individual salad bowls, layer spinach, mushrooms, onion slices, boiled eggs and bacon. Top with dressing. Makes 8 servings.
Dressing: Mix well with wire whisk, or shake well in salad dressing bottle server. Serve over spinach salad. Makes 16 servings.





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