Recipe for Spinach Salad 
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Yield:
100 Servings
Ingredients:
Amount Ingredient
3 lb BACON,SLICED FZ
15 x EGGS SHELL
8 lb SPINACH FZ
3 lb MUSHROOMS 16 OZ
Instructions:
Instructions: 1. TRIM, WASH AND PREPARE VEGETABLES AS DIRECTED ON RECIPE NO. M00001. TEAR SPINACH LEAVES INTO LARGE PIECES.

2. COOK BACON UNTIL CRISP; DRAIN.

3. COMBINE EGGS, ONIONS, MUSHROOMS, BACON AND SPINACH. TOSS LIGHTLY TO MIX INGREDIENTS.

4. COVER; REFRIGERATE UNTIL READY TO SERVE.

5. SERVE WITH VIENGAR AND OIL DRESSING (RECIPE NO. M06900).

NOTE: IN STEP 1: 8 LB 12 OZ FRESH SPINACH A.P. WILL YIELD 8 LB TRIMMED SPINACH; 3 LB DRY ONIONS A.P. WILL YIELD 2 LB 11 OZ SLICED ONIONS; 3 LB 5 OZ FRESH MUSHROOMS A.P. WILL YIELD 3 LB SLICED MUSHROOMS.

SERVING SIZE: 1 CUP (2 3

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