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Spinach Salad

Yield Makes 100 servings


  • 6 (15-ounce) jars spinach salad dressing
  • 16 (10-ounce) bags fresh baby spinach
  • 3 dozen hard-cooked eggs, chopped
  • 5 pounds bacon, cooked and crumbled
  • 4 large red onions, sliced (optional)

How to Make It

  1. Heat salad dressing on low heat until warm. Arrange spinach leaves on plates. Serve with chopped eggs, crumbled bacon, and, if desired, onions. Drizzle with warm dressing.

  2. Note: For testing purposes only, we used Marzetti's Original Spinach Salad Dressing.