CATEGORY |
CUISINE |
TAG |
YIELD |
Eggs, Grains, Vegetables |
|
Food networ, Food5 |
1 |
servings |
INGREDIENTS
3 |
oz |
Spinach leaves |
50 |
g |
Alfalfa sprouts |
6 |
|
Radishes; sliced finely, up |
|
|
; to 8 |
4 |
oz |
Mushrooms; sliced finely |
4 |
|
Hard boiled eggs; either chopped |
|
|
; finely or grated |
2 |
tb |
Walnut oil |
3 |
tb |
Lemon juice |
1/2 |
|
Lemon rind; grated |
1 |
tb |
Freshly grated root ginger |
2 |
tb |
Dry white wine |
2 |
|
Cloves garlic; chopped finely |
1 |
ts |
Vegetable bouillon powder or sea salt or |
|
|
; soy sauce |
|
|
Black pepper |
INSTRUCTIONS
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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