Spinach Salad


½ cup chopped walnuts or pecans
1 clove crushed garlic
1 Tbsp. olive oil
2 cups chopped spinach greens
1 or 2 hard-boiled eggs
¼ cup sliced black olives
10 cherry tomatoes

Place chopped spinach greens in a salad bowl. Sauté walnuts or pecans and crushed garlic in olive oil, being careful not to burn. Set aside to cool. Toss with Mock Mayo Dressing and sprinkle over cooled nuts. Mix into spinach greens.


1 egg
½ teaspoon salt
½ teaspoon dry mustard
2 Tbsp. lemon juice
1 cup cold pressed extra virgin olive oil
Put egg, seasonings, lemon juice and 1/2 cup oil into blender and process at high speed. While blender is still running, remove the top and pour in remaining oil in as a steady stream. Continue until oil blends in.

Courtesy of Professor Celene Bernstein


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