- 4 cups fresh spinach, washed, drained and torn in bite-size pieces
- 1/2 cup mayonnaise
- 1/2 cup grated Parmesan cheese
- 2 tablespoons evaporated milk
- 1-1/2 teaspoons dill weed
- 1-1/2 teaspoons onion flakes
- 1-1/2 teaspoons lemon-pepper seasoning
- Combine dressing ingredients (thinning with additional milk, if necessary) and serve over spinach. Cover and refrigerate any leftovers. Yield: 4-8 servings.
Originally published as Spinach Salad with Creamy Parmesan Dressing in Country Woman May/June 1990, p35
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