1/3 cup Kraft herb and garlic French dressing
2 tablespoons finely chopped onion
¼ teaspoon pepper
6 cups spinach
4 crisply cooked bacon slices, crumbled
½ cup (2 ounces) grated Parmesan cheese
1 hard-cooked egg, chopped


Heat dressing, onion and pepper in skillet. 

Tear spinach into bite-size pieces and place in salad bowl.

Add crumbled bacon and cheese.

Toss with dressing.  Top with egg.


Yield:  6 servings.

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