Title: Spinach salad
 Categories: Diabetic, Side dishes, Vegetables
      Yield: 10 Nice folks
 
    3/4 c  Raw spinach;
      1 c  Bean sprouts; fresh
           ->OR<-
      1 c  Canned bean sprouts; drianed
  8 1/2 oz 1(cn) water chestnuts;
           -drained sliced
      2 md Eggs; hard-cooked
      1 c  Miracle red "french";
           -dressing(see Index)
      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;