Saturday, July 2, 2011


I have had this recipe since the late 60s-early 70s.

4 cups torn fresh spinach
2 medium tomatoes, diced
1 hard-boiled egg, chopped
1/2 cup sliced pimento-stuffed olives
1 avocado, peeled and thin sliced
1 egg yolk, raw
1 clove garlic, halved
5 tablespoons olive oil
2 tablespoons lemon juice
1/2 teaspoon salt
1/8 tsp pepper
1 1/2 teaspoons Worcestershire sauce
1 teaspoon dry mustard

Combine the spinach, tomatoes, boiled egg, olives and avocado; toss lightly. Chill.
Combine the remaining ingredients; beat thoroughly. Add to the spinach mixture and toss lightly but thoroughly.

Note: This salad contains a raw egg yolk. Handle with care.

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