1 bag (10 oz.) fresh spinach, torn into bite-sized pieces
1/2 cup chopped onions
3 large sweet red peppers
6 hard-cooked eggs, chopped
Poppy Seed dressing

In a large bowl, mix together spinach and onions. Place salad in a 13 X 9-inch glass dish or plastic container. Cut off tops and bottoms of peppers; remove seeds. Cut peppers in half with a horizontal cut, and remove membranes. Using a 2-inch or smaller star-shaped cookie cutter, cut 5 stars from each pepper. Place pepper stars in rows of 3 down and 5 across. Place eggs in rows between the stars. Serve with Poppy Seed dressing.

Nutritional information per serving of 1/5 recipe:
130 Calories, 8 gm Total Fat, 255 mg Cholesterol, 121 mg Sodium, 10 gm Carbohydrates, 10 gm Protein

Recipe Source: American Egg Board