Friday, November 23, 2012

Spinach and Eggs Salad

Serves 3
Preparation Time: 20 mns


500 g young spinach
1 large red onion, sliced into rings
3 hard-boiled eggs, cut in half
100g pitted, halved black olives
200g chopped fresh mushrooms


1/4 cup lemon juice
1/8 cup white vinegar
1/4 cup garlic olive oil
Black Pepper and Salt to taste


You can either toss all the ingredients together and serve, or start by decorating your serving plate with the young spinach leaves to form a large flower and place the onions, eggs and olives in between the leaves as shown in the picture and the dressing can be served on the side.

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