vermont spinach salad
- Categories
- Salads
- Yield
- 8 Servings
| Measure | Ingredient |
|---|---|
| ½ pounds | Spinach |
| 1 small | Bermuda onion; sliced |
| ¼ cup | Celery; diced |
| ¼ cup | Olive oil |
| 2 tablespoons | Tarragon vinegar |
| 1½ teaspoon | Salt |
| 1 small | Clove of garlic; pressed |
| ¼ teaspoon | Ground pepper |
| ¼ teaspoon | Monosodium glutamate; optional |
| 4 | Eggs; hard-cooked, diced |
Tear spinach into bite size pieces, arange in salad bowl. Add onion and celery. Chill. Toss spinach mixture with oil until leaves are well coated. Combine vinegar, salt, garlic, pepper and msg, blending well. Pour over spinach mixture, add eggs. Toss well, serve immediatley.
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