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Spinach Salad With Enoki Mushrooms

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  Young spinach 1⁄2 Pound, washed and patted dry with a towel, stems removed
  Cucumber 1 Large
  Enoki mushrooms 3 Ounce, root ends trimmed (1/3 Package)
  Red bell pepper 1 , stemmed, seeded, and cut into 1/4 inch dice
  Minced red onion 1⁄2 Cup (8 tbs)
  Herb and garlic dressing 2 Tablespoon (1/2 Recipe)

Divide the spinach leaves among four salad plates.
Cut the cucumber lengthwise into thin slices, pat dry with paper towels, and set aside for about 5 minutes.
Roll up the cucumber slices and "plant" 5 or 6 mushroom stems in one end of each roll.
Arrange the rolls over the spinach leaves, sprinkle with the diced red pepper and minced onion, sprinkle with dressing, and serve.

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