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(Serves 8 to 10.)

1 lb. fresh spinach, washed
salt and pepper
1 tsp. sugar
1/2 lb. bacon, fried crisp and crumbled
6 hard boiled eggs, chopped
1 head iceberg lettuce, torn
salt and pepper
1 tsp. sugar
1 10-oz. pkg frozen tiny peas, uncooked
1 medium sweet or red onion, thinly sliced
julienne strips of Swiss cheese
2 c. mayonnaise mixed with 1 c. sour cream

Remove stems from spinach and tear leaves into pieces. Place in a
salad bowl and sprinkle with salt, pepper and sugar. Starting with
the bacon, add a layer of the remaining ingredients in the exact
order listed. Cover and refrigerate overnight. DO NOT TOSS.

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

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