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Print Recipe
Salad with Spinach "Spring" Recipe
As I already wrote, spring is a time of salads for me. Today I invite you to try spinach salad with mushrooms and bacon.
Cook Time 25 minutes
Servings
Ingredients
Cook Time 25 minutes
Servings
Ingredients
Instructions
  1. Wash the tomatoes and mushrooms, cut the tomatoes into 2 parts, and cut the mushrooms into plates.
    Wash the tomatoes and mushrooms, cut the tomatoes into 2 parts, and cut the mushrooms into plates.
  2. Fry the mushrooms in olive oil for about 5 minutes - until Golden brown and place in the center of the plate on which you will serve the salad.
    Fry the mushrooms in olive oil for about 5 minutes - until Golden brown and place in the center of the plate on which you will serve the salad.
  3. Pour boiling water over the nuts, let them stand for 3-5 minutes, peel them and fry them well.
    Pour boiling water over the nuts, let them stand for 3-5 minutes, peel them and fry them well.
  4. Pre-boil quail eggs and pass them through a chesnokodavku (or grate on a small grater).
    Pre-boil quail eggs and pass them through a chesnokodavku (or grate on a small grater).
  5. Put the nuts in a blender, pour a little olive oil and balsamic vinegar and punch for 10 - 20 seconds, it is best to pulse (press/release) at a low speed - the nuts should not be very finely crushed. In a separate bowl, add the spinach leaves, tomatoes and nut mass.
    Put the nuts in a blender, pour a little olive oil and balsamic vinegar and punch for 10 - 20 seconds, it is best to pulse (press/release) at a low speed - the nuts should not be very finely crushed. In a separate bowl, add the spinach leaves, tomatoes and nut mass.
  6. To spinach, tomatoes and nuts, add eggs, salt, a little more olive oil, mix and put the salad on the mushrooms.
    To spinach, tomatoes and nuts, add eggs, salt, a little more olive oil, mix and put the salad on the mushrooms.
  7. Fry the bacon and put it on top of the salad.
    Fry the bacon and put it on top of the salad.

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