The "Mushroom" Salad

1. 1

   Cook spinach as directed.

2. 2

   Drain and add salad dressing. Divide onto four salad plates.

3. 3

   Hard-boil four eggs.

4. 4

   Peel and slice off top and bottom so egg will sit upright.

5. 5

   Place one on each salad plate.

6. 6

   (Dice the cut off egg white ends.)

7. 7

   Slice both tomatoes in halves and put each half on top of an egg, flat side down, so it looks like a mushroom cap.

8. 8

   Moisten the cap with a little oil and sprinkle the diced egg white on top.

9. 9

   Makes four servings.

* Per serving · 4 servings · Values may vary.

No additional tips available.