A quickly prepared salad with fresh ingredients loaded with vitamins and proteins are the key items for this recipe. Spinach salad with flavored vinaigrette and roasted mushrooms make a great combination. Egg settles and fills with protein when used in the boiled form so together they work as a perfect side salad with your soup or sandwich platter.
Serve the Spinach Salad with Boiled Eggs and Mushrooms along with a hearty soup like Curried Apple & Celery Soup for a weeknight dinner or pack it into your lunch box for work.
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Cuisine: Continental
Course: Dinner
Diet: Eggetarian
Equipments Used: Small Skillet (Shallow Fry Pan/ Omelette Pan), Glass Mixing Bowl
Cooks in 20 M
Total in 35 M
To start making Spinach Salad with Boiled Eggs and Mushrooms, in a saute pan add mushrooms with little olive oil, salt and pepper.
Roast until the water evaporates, Keep aside.
In a small bowl add lemon juice, grated ginger, sesame oil, dijon mustard with little salt and pepper. Whisk well until combined.
In a large salad bowl, add sautéed mushrooms, spinach leaves with prepared vinaigrette and toss well to combine. Add eggs finally and stir well. Top with some roasted pumpkin seeds while serving.
Serve the Spinach Salad with Boiled Eggs and Mushrooms along with a hearty soup like Curried Apple & Celery Soup for a weeknight dinner or pack it into your lunch box for work.