My dad's recipe for a simple spinach salad with a tangy dressing; I often serve this as a first course with Greek food. This recipe does make FAR more dressing than you need though, so you might want to halve it and find something to do with the other half of the beaten egg.
Ingredients:
1 bunch baby spinach, cleaned and de-stemmed
2 hard boiled eggs, chopped
chopped onion
1/2 c sugar
1 T flour
1 egg, beaten
1/4 c vinegar
1/2 c water
1 c mayo
cooked, crumbled bacon (or pancetta)
Directions
Blend sugar, flour, egg, vinegar, and water together over medium low heat; if you think you managed to scramble the egg a little you'd want to run this through a wire strainer.
Add the mayo and beat to combine; this is the dressing for the salad. It should be rich, creamy, and a little tangy.
Present the rest of the ingredients separately and allow people to combine as they like.
This is a very basic recipe, and I usually add a few options; a little grated kefalotyri or even feta can be nice, as well as some olives. Play with it and see what you like.
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