SPINACH SALAD.
For summer evenings an excellent and refreshing course is obtained by serving a spinach salad with cold, boiled fish mnd mayonnaise. To make the salad boil lib.//of spinach, drain well and place in a glass bowl when cool. Tour over it one (ablespoonful of pure olive oil, and mix well. Then acid a tablespoonftil of vinegar, in which you will have dissolved a pinch of salt. Mix well and serve.
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Bibliographic details
New Zealand Herald, Volume LXVII, Issue 20722, 15 November 1930, Page 7 (Supplement)
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72SPINACH SALAD. New Zealand Herald, Volume LXVII, Issue 20722, 15 November 1930, Page 7 (Supplement)
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