A colorful crowd-size combination of spinach, bacon and hard-cooked eggs tossed with a sweet-tangy vinaigrette.
Coarsely shredding the spinach makes it easier to eat. Roll up large handfuls of leaves, and slice with a sharp knife shortly before serving (if cut too soon, the edges will darken from being cutting with a knife).
Keep this salad fresh by tossing and serving half the salad at a time.
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