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  Spinach Salad



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I large bag spinach, washed well, stems removed
1/2 pound sliced mushrooms
8 slices vegetarian bacon, cooked and crumbled
4 boiled eggs, coarsely chopped
1 bunch green onions, sliced
1/3 cup olive oil
1/4 cup lemon juice
1 teaspoon prepared mustard
Garlic, salt, pepper and croutons (optional)

In a large bowl, mix olive oil, lemon juice,
(pressed garlic, if you like), mustard and
green onions. Add bacon, eggs and mushrooms
and mix well. Toss in spinach and mix
lightly. Now is the time to add salt, pepper
and croutons, if you like, toss again and serve
immediately. Serves 3-4.
Adapted from one of Linda McCartney’s recipes.
(Her cookbooks are a good read!)