Spinach Salad with Peas and Bacon

Servings

2 tbsp red wine vinegar

1 tsp Dijon mustard

1/2 tsp sugar

1/8 tsp freshly ground black pepper

1 tbsp olive oil

6 c baby spinach, chilled

1 c petite frozen peas, thawed

1 Large hard-cooked egg, sliced thin and cut into half-moon slices

4 Slices TURKEY BACON, cooked and crumbled

1/4 c chopped green onions

Dijon Vinaigrette

In a small bowl, whip vinegar, mustard, sugar, black pepper and oil together.

Assembly

Place 1-1/2 cups spinach on chilled plates. Sprinkle each with 1/4 cup peas.

Divide the remaining ingredients and arrange egg slices, bacon and onions atop the spinach.

Serve immediately with the Dijon Vinaigrette.