Spinach Salad

📜 Collection: Gail Collection | ✍️ Attribution: Joy | 📂 Category: Salads A vibrant layered spinach salad featuring fresh bell peppers, hard-boiled eggs, and a warm garlic-sesame dressing. This vintage recipe from the Gail Collection delivers a delightful contrast of textures and flavors.

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Prep Time	Cook Time	Inactive / Chill Time	Yield / Servings
20 mins	5 mins	None	4–6 Servings

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🔪 Key Equipment

• Large bowl or platter
• Small skillet

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Ingredients

For the Salad

Measurements	Ingredients	Prep / Notes
1 ½ Bunches	Spinach	Fresh
1 Bunch	Onions	Green, chopped
4	Eggs	Hard-boiled, sliced
2 Tablespoons	Sesame Seeds	Unroasted
1	Pepper	Large red or green bell pepper, sliced

For the Dressing

Measurements	Ingredients	Prep / Notes
¼ Cup	Olive Oil	Standard
3 to 4 Cloves	Garlic	Minced
1 Tablespoon	Sesame Seeds	For dressing
3 Tablespoons	Lemon Juice	Freshly squeezed
3 Tablespoons	Soy Sauce	Or tamari

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Instructions

Step 1: Prepare the Salad

1. In a large bowl or platter, put the ingredients in layers. Start with a bed of 1 ½ bunches fresh spinach, followed by layers of the 1 sliced red or green bell pepper and 1 bunch chopped green onions.
2. Arrange the 4 sliced hard-boiled eggs as the top layer over the other salad ingredients.
3. Sprinkle with 2 tablespoons sesame seeds. Set aside.

Step 2: Prepare the Dressing

4. In a small skillet, heat ¼ cup olive oil over medium-high heat.
5. Add 3 to 4 cloves minced garlic and 1 tablespoon sesame seeds to the hot oil. Sauté briefly until fragrant.
6. Turn off the heat but leave the pan on the burner.
7. Add 3 tablespoons lemon juice and 3 tablespoons soy sauce or tamari to the pan. Stir to combine.

Step 3: Combine and Serve

8. Immediately pour the hot dressing over the layered salad. Do not toss it. Serve at once.

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💡 Make-Ahead & Storage: Prep the salad layers ahead of time, but do not add the warm dressing until right before serving to maintain texture.

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Original Recipe Scan