Title: Spinach, Artichoke, Hearts of Palm Salad
Categories: Salad
Yield: 14 Servings

1 lb Fresh spinach; washed and
-torn into bite-sized pieces
1 cn (14-oz) hearts of palm;
-thinly sliced
1 cn (14-oz) artichoke bearts;
-drained and diced
6 sl Bacon; cooked and crumbled
4 Green onions; chopped
2 -(up to)
3 Tomatoes; cut into wedges or
-cherry tomatoes; halved
2 Hard-boiled eggs; chopped
Slivered almonds (optional)

----------------------------------DRESSING----------------------------------
1 sm Onion; minced
3/4 c Sugar
1/2 c Vinegar
1/3 c Ketchup
1/4 c Salad oil
2 tb Worcestershire sauce

Combine all salad ingredients in a large salad bowl. Toss. Chill, covered,
until serving time. Serve with the following dressing. Combine all dressing
ingredients in electric blender. Blend well. Chill before serving. Makes 2
cups of dressing. Yield: 14 servings.

PAM MC KELVEY

From , by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.