Spinach Salad
2 bunches of fresh spinach
3 hard-boiled eggs
3 chopped green onions
1/3 cup chopped mushrooms
1 quarter cup of alfalfa sprouts
Wash spinach carefully. Let dry, then remove stems from spinach and tear leaves into a bowl. Add the onions, mushrooms, and sprouts. Let chill in the fridge for about thirty minutes. When you are ready to serve the salad, shell the eggs and grate over salad. Toss lightly with your favorite dressing and serve at room temperature.
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