From the kitchen of Kay Poolman, aunt of Annette Beard 1 bag spinach, washed and torn 5 eggs, boiled and sliced 1/2 lb. bacon, cooked and crumbled 4-5 green onions, sliced 1/2 box frozen peas, thawed Grated cheddar cheese Layer ingredients and seal top with mixture of Hellman’s mayonnaise and Miracle Whip salad dressing (mixed together to taste) — about 1 1/2 cups. Refrigerate overnight. May garnish top with bacon bits.
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Opinion, Pages 4 on 05/26/2010
Print Headline: Overnight Spinach Salad