Spinach Salad Recipe With Boiled Eggs And Mushrooms

Divya Shivaraman
10 ratings.
Spinach Salad Recipe With Boiled Eggs And Mushrooms

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
Prep in

15 M

Cooks in

20 M

Total in

35 M

Makes:

3 Servings

Ingredients

  • 5 Button mushrooms , sliced
  • 1 teaspoon Olive Oil
  • 4 cups Spinach Leaves (Palak) , (baby leaves), chopped
  • 2 Whole Eggs , hard boiled & chopped
  • Salt
  • Black pepper powder , to taste
  • 1 tablespoon Lemon juice
  • 1/2 teaspoon Ginger
  • 1 teaspoon Dijon Mustard
  • 2 tablespoon Sesame oil
  • 1 teaspoon Pumpkin seeds , roasted

Directions for Spinach Salad Recipe With Boiled Eggs And Mushrooms

  1. To start making Spinach Salad with Boiled Eggs and Mushrooms, in a saute pan add mushrooms with little olive oil, salt and pepper.

  2. Roast until the water evaporates, Keep aside.

  3. In a small bowl add lemon juice, grated ginger, sesame oil, dijon mustard with little salt and pepper. Whisk well until combined.

  4. 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.

  5. 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.

Divya Shivaraman

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Last Modified On Wednesday, 14 December 2016 12:57

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