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Vermont Spinach Salad Recipe
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Vermont Spinach Salad

Course Salad
Cuisine American
Servings 8

Ingredients

  • ½ lb. fresh spinach
  • 1 small onion sliced
  • ¼ cup celery diced
  • ¼ cup olive oil
  • 2 Tbsp. tarragon vinegar
  • 1 ½ tsp. salt
  • 1 clove garlic pressed
  • ¼ tsp. black pepper ground
  • ¼ tsp. MSG
  • 4 large eggs hard-cooked, diced

Instructions

  1. Tear spinach into bite size pieces in salad bowl. Add onion and celery.
  2. Toss spinach mixture with olive oil until leaves are well coated. Chill.
  3. In separate dish, combine vinegar, salt, garlic, pepper and MSG, blending well.
  4. Add eggs to spinach mixture before serving; toss well with vinegar dressing mixture. Serve immediately.

Recipe Notes

Photo credit: Flickr user, Rian Lemmer