Spinach Salad a La Grecque

When I wanted to make this pretty spinach and egg salad, I couldn’t find the package of garlic cheese salad dressing mix; so I improvised.  The “Good Housekeeping Cookbook" I have is from 1963, so I’m not sure if the mix is no longer on the market or if it just isn’t available in our groceries.  However, we enjoyed the combination I came up with so much, we have been making the dressing this way since.

Spinach Salad a La Grecque

  6        cups  spinach -- 10 ounces

  1        small  Bermuda onion -- sliced

   1/4   cup  celery -- diced

  4        large  eggs -- hard cooked, sliced

   1/2   teaspoon  salt

   1/8   teaspoon  pepper

  1        cup  sour cream

  1        package  garlic cheese salad dressing mix

  3        tablespoons  lemon juice

            Seasoning packet (if you can’t purchase)

  1        teaspoon  lemon peel -- grated

   1/4   teaspoon  garlic salt

            dash  pepper

   1/4   teaspoon  dried oregano

   1/4   teaspoon  dried thyme

  3        tablespoons  parmesan cheese – grated

Combine spinach, onions, celery, eggs, salt and pepper; toss well, refrigerate.

In separate bowl, combine and mix well: sour cream, salad dressing mix (or seasoning packet ingredients), lemon juice.  Let blend.  If necessary, before serving, thin with buttermilk or milk.

At serving time: Toss half of dressing with spinach mixture.  Serve immediately.  Save remaining dressing for later in the week.

6 servings

Per Serving: 166 Calories; 12g Fat (65.3% calories from fat); 8g Protein; 7g Carbohydrate; 1g Dietary Fiber; 161mg Cholesterol; 416mg Sodium.  Exchanges: 0 Grain (Starch); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 0 Non-Fat Milk; 2 Fat; 0 Other Carbohydrates.