LEMON SPINACH SALAD
Source: Ruthanna
1/ 2 lb. sliced mushrooms
1 lb. young spinach leaves, washed and stemmed
6 Tbs. olive oil
2 Tbs. lemon juice
1/ 4 tsp. salt
1 Tbs. grated Parmesan cheese
1 clove garlic, slivered
Finely grated rind of
1/ 2 lemon
1 hard cooked egg
Freshly ground black pepper
Wash mushrooms and combine with spinach. Chill. Mix oil, lemon juice, salt, cheese and garlic. Chop up egg and sprinkle over salad. Add lemon rind to salad and grind pepper on top. Pour dressing over salad right before serving and toss.
Note: Best if dressing is made about an hour ahead of time and garlic pieces removed before pouring on salad. Crumbled bacon pieces can be added before serving.
This is a good side dish for fish or veal entrees.