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Spinach & Enoki Salad

the.instructor's picture
Ingredients
  Spinach 1 1⁄2 Pound
  Enoki mushrooms 7 Ounce (Two 3 1/2 Ounce Each Bags)
  Cherry tomatoes 1 Cup (16 tbs), stemmed and halved
  Carrot 1 , thinly sliced
  Green onions 2 , thinly sliced (Including Tops)
  Sugar 1⁄4 Cup (4 tbs)
  White wine vinegar 1⁄3 Cup (5.33 tbs)
  Salad oil 2 Tablespoon
  Salt To Taste
Directions

Discard stems and any yellow or wilted leaves from spinach.
Wash spinach and pat dry.
Wrap in paper towels, enclose in plastic bags, and refrigerate for at least 30 minutes or up to 2 days.
Tear spinach into bite-size pieces (you should have about 4 quarts).
Trim and discard brown, woody ends from mushrooms; rinse mushrooms, then shake off excess water.
In a large serving bowl, combine spinach, mushrooms, tomatoes, carrot, and onions.
In a small bowl, stir together sugar, vinegar, and oil until sugar is dissolved.
Pour over spinach mixture, mix to coat, and season to taste with salt.

Recipe Summary

Cuisine: 
German
Course: 
Side Dish
Restriction: 
Vegetarian
Ingredient: 
Spinach

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