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Recipe of the Month Salads - Turkey and Spinach Salad



INGREDIENTS
  • 6 cups fresh spinach
  • 4 hard-boiled eggs, sliced
  • 2 1/2 cups leftover turkey, diced
  • 8 strips bacon, fried crisp
  • Dressing:
  • 1 cup oil
  • 5 tablespoons red wine vinegar
  • 4 tablespoons sour cream
  • 1 teaspoon salt
  • 1/2 teaspoon dry mustard
  • 2 tablespoons sugar
  • 2 tablespoons fresh parsley, chopped
  • 2 cloves garlic, minced

INSTRUCTIONS
Wash spinach and drain. Top with turkey and eggs. Mix dressing ingredients well and pour over all. Top with crumbled bacon.
Yield: Six servings.
 
 
 
 
Submitted By: Peggy Huffstetler
Lebanon
Wilson Farmers Co-op
 
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