Spinach Salad


Spinach Salad
Recipe type: Salad
Prep time: 
Total time: 
Serves: 4
This is not your classic Spinach Salad, but a lighter, healthier version that is just as delicious and satisfying. Spinach is a source of vitamin K2, which is a nutrient needed for healthy blood clotting as well as being an important player in healthy bone development.
  • 2 lg portobello mushrooms, stems and gills removed
  • 1 tsp extra virgin olive oil
  • 1 clove garlic
  • pinch sea salt and pepper
  • 1 tsp fresh thyme, stems removed, lightly chopped
  • 1 lb fresh spinach, tough stems removed, washed
  • 4 hard boiled eggs, shell removed and cut into quarters
  • 1 red pepper, thinly sliced
  • ½ red onion, thinly sliced
  • 1 shallot, minced
  • 1 tsp Dijon mustard
  • ¼ cup organic cider vinegar, with Mother
  • ½ cup extra virgin olive oil
  • sea salt and pepper to taste
  1. Prepare the mushrooms and sprinkle with minced garlic, thyme, salt and pepper and 1 tsp EVOO. Grill or bake until tender, about 15 minutes. Allow to cool, thinly slice and set aside.
  2. In a large bowl, lightly toss together the spinach, red pepper and red onion. Set aside.
  3. In a small dish combine the shallot, Dijon and vinegar. Begin to whisk, slowly drizzling in the olive oil. Continue until all of the oil is added, season with salt and pepper.
  4. On each plate, pile on some of the spinach mixture. Add a few slices of mushroom and 3-4 pieces of egg. Drizzle with the vinaigrette and serve.

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