Spinach splendour

Yield: 1 servings

Measure 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


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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