Spinach splendour
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | ounces | Spinach leaves |
| 50 | grams | Alfalfa sprouts |
| 6 | Radishes; sliced finely, up | |
| ; to 8 | ||
| 4 | ounces | Mushrooms; sliced finely |
| 4 | Hard boiled eggs; either chopped | |
| ; finely or grated | ||
| 2 | tablespoons | Walnut oil |
| 3 | tablespoons | Lemon juice |
| ½ | Lemon rind; grated | |
| 1 | tablespoon | Freshly grated root ginger |
| 2 | tablespoons | Dry white wine |
| 2 | Cloves garlic; chopped finely | |
| 1 | teaspoon | Vegetable bouillon powder or sea salt or |
| ; soy sauce | ||
| Black pepper | ||
Directions
DRESSING
Wash the spinach leaves and dry them thoroughly in a spinner or in a towel.
Combine all the ingredients of the salad together in a large bowl. Mix the dressing ingredients together by shaking well in a screw top jar.
Pour dressing over the salad and toss. Add the grated or chopped hard boiled eggs to the top and serve chilled.
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Carlton Food Network
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