Springtime Spinach Salad
From Cook's Country
We took common ingredients like olive oil, salt, red wine vinegar, mustard, and minced thyme and garlic, and combined them to create a flavorful dressing for our Springtime Spinach Salad. Raw onions and unflavored croutons seemed a little lackluster for this salad. We used a little dressing to sauté the onions, and tossed the croutons with dressing before baking them. Rather than slicing or quartering the hard-boiled eggs, we opted instead to grate the whites and the yolks separately into small, uniform yellow and white pieces that contrasted nicely with the deep green spinach.
Serves 4 to 6
The dressing, croutons, and hard-cooked eggs can be prepared 1 day before you plan to serve the salad.
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