Recipe number 68971 is

Vermont Spinach Salad

The ingredients are:
1/2 lb 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

The recipe yield is:
8 Servings

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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