Mock Shamrock Salad

From 1920:

Two cups canned spinach,
One hard cooked egg,
One cup sour cream dressing,
Water cress.

Wash and crisp water cress in cold water; arrange on salad plate around molds of spinach; on top of each mold place a thin slice of egg and top with cream dressing. The dressing for this salad is made from sweet or sour cream, vinegar and seasonings.