| |
• |
1 bag (10 oz.) fresh spinach, torn into bite-sized pieces |
| |
• |
1 cup chopped onions |
| |
• |
3 large sweet red peppers |
| |
• |
6 hard-cooked eggs, chopped |
| |
• |
Prepared poppyseed dressing |
In a large bowl, mix together spinach and onions. Place salad in a. 13 x 9 inch glass dish or plastic container. Cut off tops and bottoms of peppers; remove seeds. Cut peppers in half with a horizontal cut, and remove membranes. Using a 2 inch or smaller star-shaped cookie cutter, cut 5 stars from each pepper. Place pepper stars in rows of 3 down and 5 across. Place eggs in rows between the stars. Serve with poppyseed dressing. |
