Rio Grande Spinach Salad - cooking recipe

Ingredients

1/2 lb. young spinach
1 small tomato
4 hard boiled eggs
1/2 onion (red)
1/3 c. crumbled Feta cheese
2 Tbsp. olive oil
1 Tbsp. wine vinegar
1/4 tsp. dried oregano
1/4 tsp. fresh ground pepper
1/4 c. ripe olives, pitted and sliced

Preparation

Clean spinach well and tear into small pieces.
Cut tomato in wedges and arrange over spinach.
Cut eggs in quarters and arrange over top.
Cut onion into slices and separate into rings over spinach.
Crumble Feta cheese over all.
Shake olive oil, vinegar, oregano and pepper in small jar and drizzle over salad.
Sprinkle with olive slices.
Toss and serve.