Vermont Spinach Salad Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
1/2 lbs: Spinach,
1 small: Bermuda onion, sliced
1/4 cup: Celery, diced
1/4 cup: Olive oil,
2 tbsp: Tarragon vinegar,
1 1/2 tsp: Salt,
1 small: Clove of garlic, pressed
1/4 tsp: Ground pepper,
1/4 tsp: 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.
Source from luhu.jp
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.
Source from luhu.jp
Tags
Salads