Recipe - Vermont Smoked Turkey And Creamy Cheddar Soup

One half pound Spinach
1 small Bermuda onion; cut or sliced up
One fourth cup Celery; minced
One fourth cup Olive oil
2 tablespoon Tarragon vinegar
1 One half teaspoon Salt
1 small Clove of garlic; pressed
One fourth teaspoon Ground pepper
One fourth teaspoon Monosodium glutamate;
optional
4 Eggs; hardcooked, minced

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.