Simple Spinach, Egg & Mushroom Salad
March 28, 2008
This is just an easy salad I threw together to go with a cauliflower gratin last night. It’s a 50/50 blend of baby spinach and mixed greens, sliced hard-boiled eggs, sliced white mushrooms, Pereg Seeds Mix for Salads (sunflower seeds and some spices), and a balsamic vinaigrette. It was very yummy, and would be a good main dish salad in warmer weather, too. Maybe with some tomatoes thrown in, too.
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Filed under: Eggs,Salad,Veggie Mains,Veggie Sides
I'm Dara, the Chick in the Kitchen. Living in the suburbs of Manhattan with my two school-aged boys and husband. Feeding my family something more diverse than a different shape of pasta each night. Read more 
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4 Comments
1. chickinthekitchen.com &ra&hellip | March 28, 2008 at 7:04 pm
[...] This recipe won rave reviews from me and J.’s sister, mom, and grandma. The boys wouldn’t try it. It is definitely rich enough to stand as a vegetarian main dish. I served it with a simple spinach, egg, and mushroom salad. [...]
2.
merrie | March 29, 2008 at 8:53 am
It looks fabulous.
3.
Jodi | March 29, 2008 at 8:58 pm
I thought it looked like pine nuts:O) Your “easy” and “simple” salad looks like a bit of work to me! Boil eggs and peel and slice them, wash and chop lettuce (but I am thinking you used a ready to go kind?), wash and peel and slice mushrooms (do you peel yours?). Well maybe it actually isn’t that bad. You used a store-bought dressing too right? I always find salads to be work. I love them but I have to get motivated to make them.
I never heard of peeling mushrooms? So I guess my answer is “no!” I hard-boiled the eggs the night before so they were cool when I was ready to use them — it’s easy if you know what you’re making the next day. And yes, the spinach/salad was from a bag. Store-bought dressing. I promise, it’s quick! — Dara
4. Menu Plan Monday, 5/19 - &hellip | May 25, 2008 at 8:33 am
[...] Cauliflower gratin, spinach, egg, & mushroom salad, rolls [...]
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