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Spinach salad

Yield: 10 nice folks

Ingredients:

• 3/4 c Raw spinach; -drained sliced
• 1 c Bean sprouts; fresh 2 md Eggs; hard-cooked ->OR<- 1 c Miracle red "french";
• 1 c Canned bean sprouts; drianed -dressing(see Index)
• 8 1/2 oz 1(cn) water chestnuts; 1 tb Vegetable oil;

Instructions:

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. Food Exchange per serving: 1 FOOD EXCHANGE + 1/2 FAT EXCHANGE; CAL: 56; CHO: 6g; PRO: 3g; FAT: 3g; SOD: 188mg; CHO: 55mg; Source: The Art of Cooking for the Diabetic by Mary Abbott Hess R.D. M.S. and Katharine Middleton. Brought to you and yours via Nancy O'Brion and Meal Master

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