Spinach salad with garlic vinaigrette

AUTHOR
Lenora Decker
DIFFICULTY
easy
RATING
3 5
COOK TIME
25 mins
TOTAL TIME
25 mins

Ingredients

Servings: 4
  • 4 Eggs
  • 350 g Spinach
  • 150 g Mushrooms
  • 1 collar Radishes
  • 1-2 Garlic cloves
  • 2 TABLESPOONS White wine vinegar
  • 1-2 TABLESPOONS Lemon juice
  • 7-10 Tbsp Salt
  • 7-10 Tbsp coarsely ground black pepper
  • 4 TABLESPOONS Olive oil

Directions

  1. 1

    Boil the eggs for 10 minutes in boiling water until hard. Select the spinach and wash thoroughly. Clean and wash the mushrooms and radishes. Cut mushrooms into slices, cut radishes into quarters. Drain eggs, chill, peel and halve.

  2. 2

    Peel garlic and chop roughly. Mix vinegar, lemon juice, salt and pepper, add oil. Mix spinach, mushrooms, mushrooms and garlic vinaigrette. Garnish salad with egg halves

  3. 3

    Tableware: Jena glass

Nutrition Facts

KCAL
210 kcal
CARBS
2 g
FATS
17 g
PROTEINS
11 g