Spinach Mushroom Salad Recipe
Spinach mushroom salad is a tossed vegetable and mushroom salad prepared with added eggs. Dressed with a oil and vinegar combo with a hint of sweetness to it, this spinach mushroom salad can be served anytime with any dish of choice.
Ingredients
| Spinach | 1 pound | |
| Mushrooms | 1/4 pound, sliced | |
| 3 hard cooked eggs, chopped | ||
| Green onions | 1 Bunch (100gm), chopped | |
| Vegetable oil | 1/2 Cup (16 tbs) | |
| Vinegar | 3 Tablespoon | |
| Sugar | 1/3 Cup (16 tbs) | |
| Salt | 1/4 Teaspoon | |
| Dry mustard | 1/4 Teaspoon | |
| Ground pepper | 1/8 Teaspoon | |
| 8 slices bacon, cooked and crumbled | ||
Directions
Remove stems from spinach; wash leaves thoroughly, and pat dry.
Tear into bite size pieces.
Combine spinach, mushrooms, eggs, and green onions in a large bowl.
Combine oil, vinegar, sugar, and seasonings in a jar.
Cover tightly, and shake vigorously.
Top spinach mixture with dressing
Tear into bite size pieces.
Combine spinach, mushrooms, eggs, and green onions in a large bowl.
Combine oil, vinegar, sugar, and seasonings in a jar.
Cover tightly, and shake vigorously.
Top spinach mixture with dressing
Chef
