Spinach Mushroom Salad
|Spinach leaves||1 Pound, washed, dried and torn into bite-sized pieces|
|Fresh mushrooms||1⁄2 Pound, sliced|
|Red wine vinegar||1⁄3 Cup (5.33 tbs)|
|Worcestershire sauce||1 Tablespoon|
|Corn oil/Safflower oil||2 Teaspoon|
|Garlic||1 Clove (5 gm), crushed|
|Pepper||1⁄4 Teaspoon, freshly ground|
|Hard boiled egg||1 , chopped|
In a large salad bowl combine spinach and mushrooms; set aside.
In a small saucepan combine vinegar, Worcestershire sauce, oil, garlic and pepper.
Bring to a boil over medium-high heat; remove from heat.
Pour dressing over spinach and mushrooms; toss to mix.
Garnish with egg.