Shelly's Super Salad recipe

4 servings

1 head iceberg lettuce - rinsed, dried, and chopped

1 bunch fresh spinach - rinsed, dried and torn into bite-size pieces

2 tomatoes, chopped

1 red onion, diced

8 ounces fresh mushrooms, sliced

4 eggs

1 cucumber, cleaned and diced

2 cups fat free Italian-style dressing

1/4 cup melba toast, crumbled

Place eggs in a saucepan and cover completely with cold water.

Bring water to a boil.

Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes.

Remove from hot water, cool, peel and chop.

In a large salad bowl, combine the lettuce, spinach, tomatoes, red onion, mushrooms, eggs and cucumbers.

Pour enough salad dressing to coat; toss and serve with fat-free croutons or melba toast.