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Spinach-Mushroom Salad

1 small clove garlic, halved

4 cups torn fresh spinach

1 cup sliced fresh mushrooms

2 hard-cooked eggs, sliced

1/4 cup salad oil

2 tablespoons lemon juice

1/4 teaspoon salt

Rub wooden salad bowl with cut garlic clove; discard garlic. In bowl combine spinach, mushrooms, and sliced eggs. Cover and chill.

To make dressing, in screw-top jar combine salad oil, lemon juice, salt, and a few dashes freshly ground pepper. Cover and shake to mix well. Chill. Pour over salad just before serving; toss to coat vegetables. Makes 4 to 6 servings.

Agnese Marhele @ 2009-09-18 21:28:15

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