1/2 to 3/4 lb. fresh spinach
1/2 med. cucumber, thinly sliced
1/2 c. thinly sliced radishes
1/4 c. thinly sliced green onion
2 hard cooked eggs, sliced
3/4 c. Ranch style salad dressing
5 slices bacon, crisply fried and crumbled
1/2 c. Spanish peanuts

Remove and discard spinach stems. Rinse leaves well; drain and pat dry. Tear spinach into bite-sized pieces and arrange evenly in salad bowl. Evenly layer cucumber slices, radish, green onion and eggs. Spread dressing over top. Cover; chill up to 24 hours. Just before serving, sprinkle with bacon and peanuts. Yield: 6 servings.