The "Mushroom" Salad - cooking recipe

Ingredients

1 pkg. frozen spinach
4 eggs
2 tomatoes
few dashes olive oil
2 Tbsp. salad dressing or mayo

Preparation

Cook spinach as directed.
Drain and add salad dressing. Divide onto four salad plates.
Hard-boil four eggs.
Peel and slice off top and bottom so egg will sit upright.
Place one on each salad plate.
(Dice the cut off egg white ends.)
Slice both tomatoes in halves and put each half on top of an egg, flat side down, so it looks like a mushroom cap.
Moisten the cap with a little oil and sprinkle the diced egg white on top.
Makes four servings.