• Cooking Time: 0
• Servings: 12- 15 generous servings
• Preparation Time: 2 hours
• Salad
• 1 pound fresh spinach discard stems and torn into bite size
• 1 large head iceberg lettuce torn into bite size
• 1/2 cup chopped celery
• 1 (17 oz) can English Peas drained
• 10 green onions chopped
• 6 hard boiled eggs sliced
• 1/2 cup sliced water chestnuts (or mushrooms sliced)
• 1 pound bacon cooked and crumbled on top when ready to serve
• Salad Dressing
• 1 egg yolk
• 1 clove garlic
• 1/4 cup red wine vinegar
• 3/4 cup salad oil
• 1 tsp salt
• 1 tsp pepper
• 1 cup parmesan cheese

1. Process all salad dressing ingredients except cheese in food processor or blender.
2. Chill for a few hours
3. Mix together all salad ingredients in large bowl.
4. Toss salad with salad dressing
5. Spinkle bacon on top.
6. Mix in bacon
7. Serve each bowl with parmesan cheese sprinkled on top

From Pat Sailstad's recipe file box. Submitted by Janie Sailstad Bell