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Recipe: Spinach Vinaigrette (with hard-boiled eggs, 1960's)

Side Dishes - Assorted
SPINACH VINAIGRETTE



2 packages (10 ounces each) frozen chopped spinach
1/2 teaspoon salt
2 tablespoons olive oil or butter
2 tablespoons tarragon vinegar
2 hard-boiled eggs, chopped

Place frozen blocks of spinach in a 2-quart saucepan. Add salt and oil or butter to spinach. Cover and cook on medium heat.

To serve, add vinegar and garnish with eggs.

Makes 6 servings
Source: Vintage recipe booklet: Electric Cooking the Easy Flameless Way, Edison Electric Institute, 1966
MsgID: 0110771
Shared by: Betsy at Recipelink.com
In reply to: Recipe: 18 Recipes from the booklet: Electric Co...
Board: Vintage Recipes at Recipelink.com
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