MMMMM----- Recipe via Meal-Master (tm) v8.01

     Title: Spinach Salad
Categories: Diabetic, Side dishes, Vegetables
     Yield: 10 nice folks

   3/4 c  Raw spinach;                             -drained sliced
     1 c  Bean sprouts; fresh                 2 md Eggs; hard-cooked
          ->OR<-                              1 c  Miracle red "french";
     1 c  Canned bean sprouts; drianed             -dressing(see Index)
 8 1/2 oz 1(cn) water chestnuts;              1 tb Vegetable oil;

 Clean and wash spinach, remove and discard stems, and tear leaves into
 bite-sized pieces.  Pat spinach dry with paper towels and put in a
 large salad bowl.  Spread a layer of bean sprouts, then a layer a
 layer of water chestnuts, over spinach. Slice eggs and distribute
 over salad.  Cover salad with a damp paper towel and refrigerate to
 chill salad.  Meanwhile, add sweetener and vegetable oil to chill
 salad.  Meanwhile, add sweetener and vegetable oil to Miracle Red
 "French" Dressing; mix well. Pour dressing over salad and toss
 immediately before serving.

 Food Exchange per serving: 1 FOOD EXCHANGE + 1/2 FAT EXCHANGE;  CAL:
 56; CHO: 6g; PRO: 3g; FAT: 3g; SOD: 188mg; CHO: 55mg;

 Source: The Art of Cooking for the Diabetic by Mary Abbott
 Hess,R.D.,M.S. and Katharine Middleton.
 Brought to you and yours via Nancy O'Brion and Meal Master

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