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This is a unique salad of spinach, mushrooms, and eggs with a fresh and zesty lemon vinaigrette. Courtesy of Women’s Branch of the Orthodox Union
1 pound fresh spinach
1/2 pound fresh mushrooms
2 hard-boiled eggs
1/2 cup vegetable oil
1 teaspoon sugar
3 tablespoons Gefen Lemon Juice
salt, to taste
pepper, to taste
Wash and dry spinach. Discard stems.
Tear into bite-size pieces and place in bowl.
Thinly slice mushrooms and add to bowl.
Cut or chop eggs and add.
In small bowl mix oil, sugar, lemon juice, salt and pepper.
Pour over vegetables and toss well.
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