Fresh spinach salad with sliced mushrooms and hard-cooked eggs tossed in seasoned rice vinegar dressing.

Spinacha Salada

1 tablespoon olive oil
1 crushed garlic clove
3 tablespoons seasoned rice vinegar
1/2 cup sliced mushrooms
2 cups fresh spinach leaves
2 Large Chino Valley fresh eggs, hard-cooked, sliced
1/2 cup croutons

1. Mix first three ingredients.
2. Add vegetables and eggs and toss.
3. Top each serving with croutons if desired.

Makes 2 servings.

Recipe provided courtesy of Chino Valley Ranchers.