Salad Aux Epinards Recipe
Ingredients
| Spinach | 2 Cup (16 tbs), shredded | |
| 1 cup mushroom caps, blanched for 30 seconds | ||
| 1 cup thinly sliced sweet red peppers | ||
| Cider vinegar | 1/4 Cup (16 tbs) | |
| Dijon Mustard | 1 Teaspoon | |
| Tarragon | 1 Teaspoon | |
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.
Chef
