Fresh Spinach or Escarole Salad with Hard Boiled Eggs and Cumin - OLDWAYS - Cultural Food Traditions

Ingredients

• 2 firm ripe tomatoes, peeled, seeded and cut into ¼-inch cubes
• ½ teaspoon cumin
• 1 small garlic clove, minced
• 1 pinch cayenne
• ½ teaspoon sweet Hungarian paprika
• ¼ cup extra-virgin olive oil, divided
• 2 tablespoons sherry vinegar
• Salt and freshly ground black pepper to taste
• 3 hard-boiled eggs, peeled and quartered
• 12 salt-cured Moroccan or Thassos olives
• ½ pound fresh flat-leaf spinach or escarole
• 2 olive-walnut Mediterra nutrition bars, cut in half lengthwise then into ⅛-inch slices (can substitute ½ cup chopped walnuts or cashews)