1. Cut cucumber slices into half-moon shapes. Place cucumbers in a large
bowl with sea salt. Toss well. Let marinate at room temperature for 30
minutes. Rinse well to remove salt.
2. Slice eggs in half. Separate yolks and whites. Chop whites and set
aside. Mash egg yolks with mustard, yogurt, honey, and vinegar.
3. Toss together cucumbers, egg whites, and egg-yolk mixture. Wash spinach
and remove stems. Arrange on 4 salad plates. Spoon cucumber salad on top.
Garnish with dill sprigs. Serve at room temperature.
Recipe By : the California Culinary Academy
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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