Vermont Spinach Salad

Ingredients

30 gr spinach
1 slice bermuda onion
26 gr celery
60 ml olive oil
30 ml tarragon vinegar
4 gr salt
1 clove of garlic
1 gr pepper
1/4 monosodium glutamate
4 eggs

Instructions

Tear spinach into bite size pieces, arange in salad bowl. Add onion and celery. Chill. Toss spinach mixture with oil until leaves are well coated. Combine vinegar, salt, garlic, pepper and msg, blending well. Pour over spinach mixture, add eggs. Toss well, serve immediatley.