Spinach, Egg & Salami Salad
|Young spinach leaves||1 Pound (500 Grams)|
|Red onion||1⁄2 , thinly sliced|
|Milano/Other salami||2 Ounce, thinly sliced (60 Grams)|
|Eggs||4 , hardboiled and sliced|
|Pine nuts||1 Ounce (30 Grams)|
|Olive oil||5 Tablespoon|
|Garlic||1 Clove (5 gm), crushed|
|Red wine vinegar||2 Tablespoon|
|French mustard||1⁄2 Teaspoon|
1. Wash and dry the spinach thoroughly, tear into bite-sized pieces and place in a bowl with the onion, salami and eggs.
2. Lightly brown the pine nuts in a small frying pan over a medium heat. Add the olive oil, garlic, vinegar and mustard. When the dressing is hot, season with salt and lots of pepper and pour over the salad. Toss gently and serve immediately.