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| Home -> [Salads, Spinach, Vegetables] -> [Vermont spinach salad Recipe] |
Vermont spinach salad
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| Artist: |
_ |
Yield: |
8 |
| Categories: |
Salads, Spinach, Vegetables |
Rating: |
0 |
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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 |
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Procedures:
| 1 | Tear spinach into bite size pieces, arange in salad bowl. | | 2 | Add onion and celery. | | 3 | Chill. | | 4 | Toss spinach mixture with oil until leaves are well coated. | | 5 | Combine vinegar, salt, garlic, pepper and msg, blending well. | | 6 | Pour over spinach mixture, add eggs. | | 7 | Toss well, serve immediatley |
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