|Spinach leaves||2 Cup (32 tbs), packed|
|Watercress||1 Bunch (100 gm)|
|Chopped scallions||1⁄4 Cup (4 tbs)|
|Minced dill||1⁄4 Cup (4 tbs) (Fresh)|
|Mushrooms||1⁄2 Pound, sliced|
|Hard cooked egg||1|
|Green onion dressing||1⁄2 Cup (8 tbs)|
Tear the spinach into large bite-size pieces and place in a large salad bowl.
Remove the stems from the watercress.
Add the watercress and scallions to the bowl along with the dill and mushrooms and toss.
Press the hard-cooked egg through a sieve into the center of the salad or mince the egg and place it in the center.
At the table, pour some of the dressing over the salad and toss.
Pass the remaining dressing, if desired.