Equinox Salad Recipe
Ingredients
| Spinach leaves | 2 Cup (16 tbs) | |
| Cooked peas - 1 cup | ||
| Daikon radishes - 1 cup, coarsely, shredded | ||
| Red radishes - 1/2, thinly sliced | ||
| Scallions-€“ 8 numbers, julienned | ||
| Mushroom | 1/4 Cup (16 tbs) | |
| Olive oil | 3 Tablespoon | |
| Vinegar | 2 Tablespoon | |
| Dijon Mustard | 1 Teaspoon | |
| Nutmeg | 1/8 Teaspoon, grated | |
Directions
MAKING
1. In a small bowl, whisk together the oil, vinegar, mustard, and nutmeg.
2. Take a large mixing bowl, combine together the spinach, peas, daikon radishes, red radishes, scallions, and mushrooms.
3. Pour the oil-vinegar mixture over the vegetables and toss to mix well.
SERVING
4. Serve in room temperature as an appetizer.
1. In a small bowl, whisk together the oil, vinegar, mustard, and nutmeg.
2. Take a large mixing bowl, combine together the spinach, peas, daikon radishes, red radishes, scallions, and mushrooms.
3. Pour the oil-vinegar mixture over the vegetables and toss to mix well.
SERVING
4. Serve in room temperature as an appetizer.
Chef
