8 to 10 ounces fresh spinach (1 bunch), cleaned and torn into bite-sized pieces
1 medium red onion, sliced into thin rings
¼ pound fresh mushrooms, sliced
1 large avocado, sliced lengthwise (sprinkle with 1 teaspoon lemon juice)
2 hard-cooked eggs, coarsely chopped
½ cup lightly toasted slivered almonds (toss them in a skillet over high heat)
Freshly ground black pepper
To make the dressing, combine the oil, garlic salt, lemon juice, salt, Worcestershire, Parmesan, and egg in a small bowl until well mixed. Transfer to an airtight container, and refrigerate for up to 3 days.
To make the salad, combine the spinach, onion, and mushrooms in a large bowl, tossing gently to mix. Transfer to an airtight container, or cover tightly with plastic wrap, and refrigerate for 2 to 8 hours.
Remove the dressing and the spinach mixture from the refrigerator. Shake the dressing until thoroughly combined. Toss salad with the dressing in a large serving bowl, and top with the avocado slices, eggs, and toasted almonds. Season with pepper to taste.
Although less than one percent of eggs have been found to harbor salmonella, all raw animal foods pose the risk of salmonella food poisoning. The stakes are higher for people who are pregnant, elderly, very young, or with compromised immune systems. These individuals should avoid raw and undercooked animal foods.