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Salad Aux Epinards

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Ingredients
  Shredded spinach 2 Cup (32 tbs)
  Mushroom caps 1 Cup (16 tbs), blanched for 30 seconds
  Sliced sweet peppers 1 Cup (16 tbs)
  Cider vinegar 1⁄4 Cup (4 tbs)
  Dijon mustard 1 Teaspoon
  Tarragon 1 Teaspoon
Directions

Toss the spinach, mushroom caps, and peppers in a large salad bowl.
In a small jar, combine the vinegar, mustard, and tarragon.
Shake well and pour over vegetables.
Toss well and chill.
Toss again before serving.

Recipe Summary

Course: 
Appetizer
Method: 
Chilling
Ingredient: 
Vegetable

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