- 1 bunch fresh spinach – torn, washed and dried
- 10 fresh mushrooms, sliced
- 1 onion, thinly sliced
- 4 eggs
- 4 tomatoes, chopped
- sea salt to taste
- 1/3 cup olive oil
- 1/8 cup rice wine vinegar
- Place eggs in a saucepan and cover with cold water. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
- Combine the spinach, mushrooms, onion, eggs and tomatoes; toss together and sprinkle with salt.
- Whisk together the oil and vinegar. Pour over salad and toss to coat.