Spinach-Beet Salad - cooking recipe

Ingredients

2 qt. spinach
2 c. julienne beets
herb croutons
4 hard-cooked eggs
French dressing

Preparation

Rinse, drain and dry spinach.
Tear enough spinach into pieces to yield 2 quarts.
Pour French dressing over julienne beets; chill.
When ready to serve, add marinated beets and herb croutons to spinach.
Gently turn and toss until greens are evenly coated with dressing.
Garnish with hard-cooked egg slices.
Serves 6 to 8.