Wednesday, August 24, 2011

Spinach Salad Recipe

This makes a beautiful salad for use at any time. Serves six.

1 lb. fresh spinach
1 clove garlic, peeled
2 T. lemon juice
6 T. olive oil
Black pepper
2 hard-cooked eggs, cut into wedges
1 large ripe tomato, cut into wedges
1/2 red onion, sliced thin

Step 1. Wash the spinach well in plenty of clear water. Using scissors, cut away the rough stems and discard. Drain the spinach leaves and chill in a damp, clean cloth. Tear into bite-sized pieces.

Step 2. Sprinkle the bottom of a salad bowl with salt and rub with garlic. Add lemon juice and olive oil and chill the bowl. When ready to serve, add the spinach and sprinkle with pepper. Garnish with egg and tomato wedges and onion rings and toss lightly with a fork and spoon. Serve.

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