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SPINACH SALAD

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1 lb. spinach
1 can water chestnuts
3 celery stalks
1 can bean sprouts
4 hard-boiled eggs
sweet and spicy French
dressing or dressing of
your choice

Tear spinach in pieces. Cut water chestnuts and celery
fine. Add drained bean sprouts and the chopped eggs. Toss
with the dressing just before serving. A half pound of sauteed
bacon bits may be added if desired.

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