Spring Spinach Salad
|Spinach||1 Pound (Fresh)|
|Sliced cucumber||1 Medium|
|Diced celery||1⁄4 Cup (4 tbs)|
|Sliced green onions||1⁄4 Cup (4 tbs)|
|French dressing||1⁄2 Cup (8 tbs)|
|Tomatoes||2 , quartered|
Rub bowl with cut clove of garlic; remove garlic.
Add spinach. (Use small spinach leaves whole; shred larger leaves.)
Arrange other vegetables over spinach. (Score cucumber with fork before slicing.)
Pour on dressing.
Garnish with tomato quarters.
Also, if desired, cut one tomato into a "flower" and fill center with sieved hard-cooked egg yolk.