- Dressing:
- ¼ cup olive oil
- ¼ teaspoon garlic salt
- 1/3 cup lemon juice
- ½ teaspoon salt
- 1 teaspoon Worcestershire sauce
- ½ cup grated Parmesan cheese
- 1 egg lightly beaten
- Salad:
- 8 to 10 ounces fresh spinach (1 bunch), cleaned and torn into bite-sized pieces
- 1 medium red onion, sliced into thin rings
- ¼ pound fresh mushrooms, sliced
- 1 large avocado, sliced lengthwise (sprinkle with 1 teaspoon lemon juice)
- 2 hard-cooked eggs, coarsely chopped
- ½ cup lightly toasted slivered almonds (toss them in a skillet over high heat)
- Freshly ground black pepper
- NOW
- NOW
- To make the dressing, combine the oil, garlic salt, lemon juice, salt, Worcestershire, Parmesan, and egg in a small bowl until well mixed. Transfer to an airtight container, and refrigerate for up to 3 days. LATER
- LATER
- To make the salad, combine the spinach, onion, and mushrooms in a large bowl, tossing gently to mix. Transfer to an airtight container, or cover tightly with plastic wrap, and refrigerate for 2 to 8 hours.
- Remove the dressing and the spinach mixture from the refrigerator. Shake the dressing until thoroughly combined. Toss salad with the dressing in a large serving bowl, and top with the avocado slices, eggs, and toasted almonds. Season with pepper to taste.