Recipe by Bev
We enjoy having salad for supper. This recipe is a favorite and is quite filling. This is my version of the spinach salad they serve at The Angus Barn, a very popular restaurant in Raleigh, NC. I hope you enjoy it as much as we do!
- 1 (6 ounce) package baby spinach leaves
- 5 hard-boiled eggs, chopped
- 1⁄2 lb bacon, fried and crumbled
- 1 medium red onion, thinly sliced
- 1 (12 -16 ounce) jarof your favorite refrigerated poppy seed dressing