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8 c. torn fresh spinach
1 c. sliced fresh mushrooms
1/4 c. sliced green onions
1 medium tomato, chopped
5 bacon strips, cooked and crumbled
1 hard cooked egg, chopped
1 c. shredded parmesan cheese

Combine all the ingredients in a large bowl.

Honey-Bacon Dressing:
2 bacon strips, cooked and crumbled
1/2 c. honey
1/2 c. vinegar
1/3 c. vegetable oil
1 tsp. yellow or spicy brown mustard
1 tsp lemon juice

In a small bowl, whisk together all ingredients. Pour over
salad. Serve immediately. Yield: 8-10 servings.

This recipe is from an actual cookbook printed by Fundcraft Publishing!

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