Spinach Cucumber Salad
|Fresh spinach||1 Pound|
|Garlic||1 Clove (5 gm), cut|
|Seasoned pepper||To Taste|
|Bottled italian salad dressing||2 Tablespoon|
|Lemon juice||1 Tablespoon|
Early on day:
1. Wash and pick over spinach, removing any discolored sections or long stems; break up into bite-size pieces; drain well.
2. Pile spinach lightly in salad bowl which has been rubbed with cut clove of garlic; sprinkle with seasoned pepper. Partially pare cucumber, leaving on some bits of skin. Refrigerate both.
About 45 minutes before serving:
1. Cut cucumber into thin slices; arrange on top of spinach leaves in groups of two or three as pictured. Pour on some Italian dressing; sprinkle with lemon juice; refrigerate.
2. At serving time, toss; pass more Italian dressing.