Eggs Spinach And Mushroom Salad
|Vegetable oil||2⁄3 Cup (10.67 tbs)|
|Lemon juice||1⁄4 Cup (4 tbs)|
|Dry mustard||1⁄4 Teaspoon|
|Ground pepper||1⁄8 Teaspoon|
|Fresh spinach||3⁄4 Pound, torn into bite-size pieces|
|Canned sliced mushrooms||8 Ounce, drained (1 Can)|
|Hard-cooked eggs||2 , finely chopped|
Combine oil, lemon juice, salt, sugar, mustard, and pepper in a jar with tight-fitting lid.
Mix thoroughly and chill until ready to serve.
Place spinach in large salad bowl.
Arrange mushrooms in center.
Sprinkle with egg.
Just before serving, mix dressing