SPINACH SALAD

6 tablespoons basil-flavor olive oil or regular olive oil
3 tablespoons balsamic vinegar
1 teaspoon minced or pressed garlic
3 quarts (10 to 12 oz.) washed spinach leaves, stems removed
3 hard-cooked large eggs
1 1/2 cups garlic-flavor croutons
3/4 cup finely shredded parmesan cheese
Salt and pepper

In a large bowl, mix olive oil, vinegar, and garlic. Add spinach. Shred or finely chop eggs. Scatter eggs, croutons, and cheese onto spinach. Mix salad, adding salt and pepper to taste.

For the picnic, mix dressing in a jar, close lid tightly, and carry along. Put remaining ingredients in the salad bowl, cover, and chill en route. Add dressing and mix to serve.

Servings: 8
Source: Christina Ricci