1 pound fresh spinach
12 ounces fresh mushrooms
6 radishes
½ cup slivered almonds
DRESSING
1 cup oil
¼ cup lemon juice
2 Tbsps. vinegar
Dash salt
Dash pepper
Dash garlic powder
3 coddled eggs (boiled 1 minute), cooled
1 tsp. Dry mustard
1/3 cup honey
Soak, thoroughly wash and dry spinach. Strip off leaves and tear into small pieces. Discard stems. Peel and slice mushrooms thin. Wash radishes and slice thin. Combine vegetables with almonds and toss.
Combine ingredients for dressing in jar and shake well. Pour dressing over salad immediately before serving.
USE: Salad bowl
Yields 12 servings
