Vermont spinach salad

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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