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Salads - Fresh Spinach Salad

  • 1 small bunch Romaine lettuce, torn into bite-size pieces (about 5 cups)
  • 5 ounces fresh spinach, torn into bite-size pieces (about 5 cups)
  • 1 cup radish slices
  • 1 bunch green onions, finely chopped
  • 2 hard-cooked eggs, sliced
  • Fresh ground pepper (optional)
  • Dressing:
  • 1/4 cup vegetable oil
  • 2 tablespoons apple cider vinegar
  • 2 cloves garlic, crushed
  • 1 teaspoon seasoned salt
  • 1/2 teaspoon salt

In a large bowl, toss salad ingredients together, except for eggs. Combine dressing ingredients together in a jar with a tight-fitting lid; shake well and refrigerate.
Pour dressing over salad when ready to serve. Place egg slices on top of salad just before serving.
Submitted By: Ruth M. Creasman
AgCentral Co-op
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