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Spinach Salad (Salate de Spinaca)
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Serves: 8

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Sephardic Parve Salad

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2 lbs. fresh spinach leaves, washed thoroughly
1/4 cup lemon juice (about 2 lemons)
1/4 cup olive oil
1 clove garlic, crushed
1 tsp. salt
1/2 tsp. pepper
4 eggs, hard boiled and cut into wedges


  1. Dry the spinach leaves and tear into bite-sized pieces.
  2. Put lemon juice into a mixing bowl and add olive oil slowly while whisking vigorously to form an emulsion. Mix in garlic, salt and pepper.
  3. Just before serving, toss dressing with spinach and garnish with egg wedges.

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