Vermont spinach salad

8 Servings

Ingredients

Quantity	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

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.