Tales of the Taste - Spinach Salad

Come to the Taste of BYBS, Sunday, May 21 from 5:00 to 8:00, and you can enjoy Gayle Weil’s Spinach Salad

1 pound fresh spinach
1/2 cup salad oil
1/4 cup sugar
2 Tablespoons vinegar
1 teaspoon finely grated onion
1/2 teaspoon salt
1/4 teaspoon dry mustard
5 hard cooked eggs, chopped

1. Wash spinach thoroughly; drain. Chill to crisp.

2. Combine oil, sugar, vinegar, onion, salt and mustard.

3. Beat or blend in blender until dressing becomes thick and syrupy and sugar is thoroughly dissolved.

4. Tear spinach into bite size portions; place in large salad bowl and add chopped eggs.

5. Pour dressing over all.

6. Let stand 1/2 hour.

7. Toss and thoroughly mix salad.