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Colette & Cassi's Country Kitchen!

Spinach Salad (or Spread)

3 pkgs. (10 oz. each) frozen spinach, thawed
1 1/4 tsp. salt
5 tsp. vinegar
1 1/4 tsp. hot pepper sauce
1 1/4 cups finely chopped celery
7 T. finely chopped onion
5 hard-boiled eggs, chopped fine
2 1/2 cups shredded Cheddar cheese
1 7/8 cup mayonaisse

Thaw spinach in the refrigerator and squeeze all the juice out and then squeeze some more. After squeezed, drain well in colander and separate with a fork. Mix in all other ingredients until well blended and refrigerate until ready to eat. Serve as a spread for melba or garlic toast, or scoop it on a bed of lettuce and serve crackers on the side. Best served the day after making it.

Gail Scheeringa, Kewanna, IN