Serves approximately 4 | Found on page 52 of Peter Rabbit’s Natural Foods Cookbook by Arnold Dobrin.
Equipment:
- colander
- paper towels
- salad bowl and salad servers
- sharp knife
- measuring cup and spoon
- fork
- small mixing bowl
Ingredients:
- 3 cups spinach
- 1 rib celery
- 1 hard-cooked egg
- 1 scallion (green onion)
- 2 tablespoons sour cream
- 1/4 teaspoon garlic salt
- 1/2 teaspoon lemon juice
Wash all the sand off the spinach under cool running water, drain in a colander, and pat dry with paper towels. Pull off the steps and tear the spinach into small pieces until you have about 3 cups. Put the spinach in a salad bowl.
Wash the celery and chop it in small pieces. Add it to the spinach.
In a small mixing bowl, mash the yolk of the hard-cooked egg with a fork. Chop the white in tiny pieces, chop the scallion, and add the white and scallion to the yolk. Add the sour cream, garlic salt, and lemon juice and stir until everything is well mixed.
Serve the dressing separately, or add it to the spinach and toss gently just until the leaves are coated with the dressing.
© 2020 Meghan Evans
Becoming Beatrix 