Mamaw’s Pickled Spinich | Sharon Raasch – Imperial, Neb.

2 cups spinich, cut up
1/4 c. raw spinich, chopped
1/4 c. bacon, cooked and chopped
1 c. tomatoes, chopped
1/4 c. cider cinegar
1/4 c. salad oil
1/4 c. Green pepper, chopped

Mix all ingrediants together.
Let them stand in the refridgerator for 15 minutes.
Serve on lettuce leaves.