This salad can be varied by substituting your family's favorite greens for the spinach. If you're really pressed for time, a bottled spinach dressing should work nicely besides.—Elizabeth Montgomery, Allston, MA
- 2 garlic cloves, minced
- 1/4 cup olive oil
- 3 tablespoons cider or red wine vinegar
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 2 packages (10 ounces each) fresh spinach, torn
- Hard-cooked eggs and seasoned croutons, optional
- In a Dutch oven, saute garlic in oil for 1-2 minutes. Remove from the heat; cool slightly. Stir in vinegar, salt and pepper. Add spinach and toss to coat. Place on plates or in bowls; top with eggs and croutons if desired. Serve immediately. Yield: 6 servings.
Originally published as Warm Spinach Salad in Country Woman September/October 1998, p37
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