Spinach Salad 2

Course : Salads
Serves: 10
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Ingredients:

3/4 cup raw spinach
1 cup bean sprouts -- fresh or-
1 cup canned bean sprouts -- drained
8 1/2 ounces 1(cn) water chestnuts -- drained sliced
2 medium eggs -- hard-cooked
1 cup miracle red inchfrench inch -- dressing(see index)
1 tablespoon vegetable oil
 

Preparation / Directions:

Clean and wash spinach, remove and discard stems, and tear leaves into bite-sized pieces. Pat spinach dry with paper towels and put in a large salad bowl. Spread a layer of bean sprouts, then a layer a layer of water chestnuts, over spinach. Slice eggs and distribute over salad. Cover salad with a damp paper towel and refrigerate to chill salad. Meanwhile, add sweetener and vegetable oil to chill salad. Meanwhile, add sweetener and vegetable oil to Miracle Red "French" Dressing; mix well. Pour dressing over salad and toss immediately before serving.


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