Categories: Salads 
      Yield: 8 servings 
  
    1/2 lb Spinach 
      1 sm Bermuda onion; sliced 
    1/4 c  Celery; diced 
    1/4 c  Olive oil 
      2 tb Tarragon vinegar 
  1 1/2 ts Salt 
      1 sm Clove of garlic; pressed 
    1/4 ts Ground pepper 
    1/4 ts Monosodium glutamate; 
           - optional 
      4    Eggs; hard-cooked, diced 
  
  Tear spinach into bite size pieces, arange in salad bowl. Add onion 
  and celery. Chill. Toss spinach mixture with oil until leaves are 
  well coated. Combine vinegar, salt, garlic, pepper and msg, blending 
  well. Pour over spinach mixture, add eggs. Toss well, serve 
  immediatley.