Vermont Spinach Salad
Yield
8 servingsPrep
15 minCook
0 minReady
1 hrsTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | pound |
spinach
|
|
| 1 | small |
onions
sliced |
|
| ¼ | cup |
celery
diced |
|
| ¼ | cup |
olive oil
|
|
| 2 | tablespoons |
tarragon vinegar
|
|
| 1 ½ | teaspoons |
salt
|
|
| 1 | clove |
garlic
pressed |
|
| ¼ | teaspoon |
black pepper
ground |
|
| ¼ | teaspoon |
monosodium glutamate
optional |
*
|
| 4 | large |
eggs
hard-cooked, diced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 226.8 | g |
spinach
|
|
| 1 | small |
onions
sliced |
|
| 59 | ml |
celery
diced |
|
| 59 | ml |
olive oil
|
|
| 3E+1 | ml |
tarragon vinegar
|
|
| 7.5 | ml |
salt
|
|
| 1 | clove |
garlic
pressed |
|
| 1.3 | ml |
black pepper
ground |
|
| 1.3 | ml |
monosodium glutamate
optional |
*
|
| 4 | large |
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.
