Spinach Salad
1 bunch fresh spinach, torn, washed, and dried
10 fresh mushrooms, sliced
1 small onion, thinly sliced
2 eggs
2 tomatoes
Salt to taste
1/3 cup olive oil
1/8 cup rice wine vinegar
Place eggs in a saucepan and cover with cold water. Bring water to a boil. Boil for 3 minutes. Cover, remove from heat, and let eggs stand in hot water for 12 minutes. Remove from hot water, cool, peel, and chop.
Combine the spinach, mushrooms, onion, eggs, and tomatoes. Toss together and sprinkle with salt.
Whisk together the oil and vinegar. Pour over salad and toss to coat. Makes 4 servings.
Note: This salad is hearty enough for a main entrée. Add an extra tomato and an extra egg if you wish.
Glen's Place
