Spinach, Egg, and Onion Salad

1/2 pound fresh spinach
1 Tbsp. Prepared mustard
1 Tbsp. Vinegar
Salt and pepper to taste
5 Tbsps. Corn or vegetable oil
2 hard-boiled eggs, peeled and diced or chopped
1 Tbsp. Finely chopped onion or scallion

Soak, thoroughly wash, and dry spinach. Trim stems. Tear into small pieces and set aside. In salad bowl, combine mustard, vinegar and salt and pepper. Blend with a wire whisk or fork. Add oil and continue beating until smooth. Add eggs, spinach and onion. Toss well.

VARIATION:

Two bunches of watercress may be substituted for spinach. One-half dozen fresh mushrooms, thinly sliced, may be added before onion.

USE:
Salad bowl
YIELDS:
6 servings