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

  1. 1
    Deviled Eggs: Remove cooked egg yolks from whites.
  2. 2
    Mix yolks, mayo and mustard in bowl.
  3. 3
    Pipe mixture back into egg white halves.
  4. 4
    Set aside.
  5. 5
    For each salad: Arrange 1 cup spinach on serving plate.
  6. 6
    Top with 2 bacon slices, 2 Tbsp.
  7. 7
    mushrooms and 3 onion rings.
  8. 8
    Garnish with 2 Deviled Egg halves.
  9. 9
    Serve 2 Tbsp.
  10. 10
    dressing on the side or drizzled over the top.

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