Spinach Salad
10 ingredients
10 steps
Ingredients
- Deviled Eggs
- 16 each hard-cooked eggs (8 min.), peeled, halved
- 1/2 cup KRAFT Mayo with Olive Oil Reduced Fat Mayonnaise
- 1/2 cup GREY POUPON Country Dijon Mustard
- Salad
- 1 gal. baby spinach leaves
- 32 slices OSCAR MAYER 18-22 Slice Count Raw Bacon Flat Pak, cooked
- 2 cups button mushrooms, sliced
- 48 each frozen battered onion rings, fried
- 2 cups KRAFT Ranch Dressing (FS)
Directions
-
1Deviled Eggs: Remove cooked egg yolks from whites.
-
2Mix yolks, mayo and mustard in bowl.
-
3Pipe mixture back into egg white halves.
-
4Set aside.
-
5For each salad: Arrange 1 cup spinach on serving plate.
-
6Top with 2 bacon slices, 2 Tbsp.
-
7mushrooms and 3 onion rings.
-
8Garnish with 2 Deviled Egg halves.
-
9Serve 2 Tbsp.
-
10dressing on the side or drizzled over the top.
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