Baby Spinach, Mushroom & Egg Salad

Jennifer Brizzi's Recipe Pages

Simple Baby Spinach, Mushroom and Egg Salad

This salad is just too easy. But refreshing and delicious nonetheless. I think it improves on standing 10-15 minutes so the mushrooms soak up the dressing. Serves 2-4 depending on what else you're having.

6-ounce package fresh baby spinach leaves
6 ounces cultivated white button mushrooms, sliced as thinly as possible
3 large eggs, hard-boiled (see Note) and sliced horizontally
3 tablespoons extra virgin olive oil
2 tablespoons red wine vinegar
1/2 teaspoon fine sea salt
Freshly ground black pepper to taste

Rinse and drain spinach and place in large bowl. (I usually do this even if the package says “triple washed,” but that's just me). Add sliced mushrooms and sliced eggs.

Add remaining ingredients and mix well.

Note: To hard-boil eggs, bring enough water to cover eggs to a boil in a small saucepan. Pierce large end of eggs with sterilized pin (I sterilize by touching to my gas flame). Lower gently with teaspoon into boiling water. When water returns to a boil, lower heat to gentlest simmer, cover partly, and cook for 15 minutes. Then drain and replace water with cold water a couple times and let sit in cold water. If not using right away, refrigerate.

Jennifer Brizzi | P.O. Box 48 | Rhinecliff, New York 12574 | U.S.A.

jenniferbrizzi@yahoo.com