Spinach Salad With Egg Vinaigrette

“From Good Food Magazine, March 1986”
READY IN:
20mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat egg and water to cover in small saucepan to boiling. Remove from heat; let stand covered 10 minutes.
  2. Meanwhile, trim large stems from spinach; rinse thoroughly and drain.
  3. Run cool water over egg, then peel. Rub salad bowl with garlic. Mash egg in bowl with fork. Add oil, vinegar, salt, and pepper; beat with fork to blend.
  4. Add spinach to vinaigrette and toss to coat.

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