Salad:

8 oz. pkg. Pepperidge Farm Herb stuffing mix
3 10 oz. pkg. frozen chopped spinach
1/2 lb. bacon, cooked and crumbled
6 boiled eggs
1 small onion, chopped

Dressing:

1 c. sugar
2 tsp. salt
1 tsp. pepper
2/3 c. oil
2 tsp. celery seed
3 tbsp. Dijonnaise mustard
2/3 c. vinegar

SALAD: Thaw spinach and squeeze as dry as possible. Combine with stuffing, onion, and bacon. Add 3 of the eggs, chopped.

DRESSING: Combine all ingredients and shake well. Pour about half of this over salad.

Serves 8 - 10 people.