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Vermont Spinach Salad

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Submitted by josson

YIELD

8 servings

PREP

15 min

COOK

0 min

READY

1 hrs

Ingredients

½ 226.8
POUND G SPINACH
1 1
SMALL SMALL ONIONS
sliced
¼ 59
CUP ML CELERY
diced
¼ 59
CUP ML OLIVE OIL
2 3E+1
TABLESPOONS ML TARRAGON VINEGAR
1 ½ 7.5
TEASPOONS ML SALT
1 1
CLOVE CLOVE GARLIC
pressed
¼ 1.3
TEASPOON ML BLACK PEPPER
ground
¼ 1.3
TEASPOON ML MONOSODIUM GLUTAMATE
optional *
4 4
LARGE 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.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 77g (2.7 oz)
Amount per Serving
Calories 107 79% from fat
 % Daily Value *
Total Fat 9g 14%
Saturated Fat 2g 9%
Trans Fat 0g
Cholesterol 106mg 35%
Sodium 503mg 21%
Total Carbohydrate 1g 1%
Dietary Fiber 1g 3%
Sugars g
Protein 8g
Vitamin A 56% Vitamin C 15%
Calcium 5% Iron 7%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Low Carb
 

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