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Spinach Salad

Spinach Salad
 
Yield:
16 servings

Ingredients

Ingredients Weights Measures
Deviled Eggs
hard-cooked eggs (8 min.), peeled, halved 1.75 lb. 16 each
KRAFT Mayo with Olive Oil Reduced Fat Mayonnaise 4 oz. 1/2 cup
GREY POUPON Country Dijon Mustard 4.3 oz. 1/2 cup
Salad
baby spinach leaves 1 lb. + 1 oz. 1 gal.
OSCAR MAYER 18-22 Slice Count Raw Bacon Flat Pak, cooked 1.5 lb. 32 slices
button mushrooms, sliced 8 oz. 2 cups
frozen battered onion rings, fried 1.5 lb. 48 each
KRAFT Ranch Dressing (FS) 1 lb. 2 cups

Directions

DEVILED Eggs: Remove cooked egg yolks from whites. Mix yolks, mayo and mustard in bowl. Pipe mixture back into egg white halves. Set aside.

FOR each salad: Arrange 1 cup spinach on serving plate. Top with 2 bacon slices, 2 Tbsp. mushrooms and 3 onion rings. Garnish with 2 Deviled Egg halves. Serve 2 Tbsp. dressing on the side or drizzled over the top.

Kraft Kitchens Tips

Special Extra
Top with sliced avocados, orange segments or dried cranberries.
K:65174v01:163655
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Nutritional Information

Nutrition Information

Calories
 390
Total fat
 29 g
Saturated fat
 6 g
Cholesterol
 205 mg
Sodium
 940 mg
Carbohydrate
 17 g
Dietary fiber
 2 g
Sugars
 4 g
Protein
 14 g
Vitamin A
 50 %DV
Vitamin C
 10 %DV
Calcium
 10 %DV
Iron
 10 %DV