| 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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