Raw Spinach Salad with Egg and Cheese
|Category:||Soups and Salads|
1/2 lb. young, tender spinach
|Preparation - Directions:||
Break stems from spinach leaves and discard along with any tough, old or soft leaves. Wash remaining leaves in several changes of cold water until free of all sand. Dry thoroughly. Rub cut ends of garlic in salt in a salad bowl. Add pepper and wine vinegar and stir until salt dissolves. Beat in oil. Remove garlic, add spinach and mushrooms and toss until well-coated with dressing. Serve on individual salad plates and top each portion with a sprinkling of chopped egg and 1/2 T. grated cheese. Makes 4 servings.