Raw Spinach Salad

Preparation info
  • Serves

    4 to 6

    Appears in

    By Robert Carrier

    Published 1965

    • About


    • 1 pound raw spinach leaves
    • 6-8 tablespoons olive oil
    • 2-3


    Wash spinach several times in cold water (spinach should be young and tender). Cut off stems; drain and chill until ready to use.

    Make a dressing with olive oil, wine vinegar and finely chopped garlic and parsley, and salt, freshly ground black pepper and dry mustard, to taste.

    Arrange spinach leaves in a salad bowl. Pour dressing over them; toss salad well and garnish with quar