Salad with Spinach “Spring” Recipe
As I have already written, spring is a time of salads for me. Today I invite you to try spinach salad with mushrooms and bacon.
Servings
2
Cook Time
25minutes
Servings
2
Cook Time
25minutes
Ingredients
Instructions
  1. Wash tomatoes and mushrooms, cut tomatoes into 2 parts, and cut 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.
  3. Pour boiling water over the nuts, let them stand for 3-5 minutes, peel and fry well.
  4. Pre-boil the quail eggs and pass them through a garlic chopper (or grate on a fine grater).
  5. Put the nuts in a blender, pour in a little olive oil and balsamic vinegar and whisk for 10 to 20 seconds, it is best to whisk at low speed – the nuts should not be very finely chopped. In a separate bowl, add the spinach leaves, tomatoes and nut mass.
  6. Add eggs, salt, a little more olive oil to the spinach, tomatoes and nuts, mix and put the salad on the mushrooms.
  7. Fry the bacon and put it on top of the salad.
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