Salad Aux Epinards Recipe
Ingredients
2 cups shredded spinach
1 cup mushroom caps, blanched for 30 seconds
1 cup thinly sliced sweet red peppers
1/4 cup cider vinegar
1 teaspoon Dijon mustard
1 teaspoon tarragon
Directions
Toss the spinach, mushroom caps, and peppers in a large salad bowl.
In a small jar, combine the vinegar, mustard, and tarragon.
Shake well and pour over vegetables.
Toss well and chill.
Toss again before serving.
In a small jar, combine the vinegar, mustard, and tarragon.
Shake well and pour over vegetables.
Toss well and chill.
Toss again before serving.
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