|Raw spinach||1 Pound|
|Garlic||1 Clove (5 gm), peeled|
|Lemon juice||2 Tablespoon|
|Olive oil||6 Tablespoon|
|Freshly ground black pepper||To Taste|
|Hard cooked eggs||2 , cut into wedges|
|Ripe tomato||1 Large, cut into wedges|
|Red onion||1⁄2 , sliced thin|
1. Wash the spinach well in several changes of clear water. Using a pair of scissors, cut away the tough stems and discard. Drain the spinach leaves and chill in a damp, clean cloth. Tear into bite-sized pieces.
2. Sprinkle the bottom of a salad bowl with salt and rub with the garlic. Add the 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.