Vermont spinach salad

8 Servings

Ingredients

QuantityIngredient
½poundsSpinach
1smallBermuda onion; sliced
¼cupCelery; diced
¼cupOlive oil
2tablespoonsTarragon vinegar
teaspoonSalt
1smallClove of garlic; pressed
¼teaspoonGround pepper
¼teaspoonMonosodium glutamate; optional
4Eggs; hard-cooked, diced

Directions

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.