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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