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Sweet And Sour Spinach Salad

I.am.Vegetarian's picture
Ingredients
  Beets 3⁄4 Pound, cleaned (4 Medium Pieces)
  Hard cooked eggs 2
  Spinach 1 Pound, washed, dried
  Cloves 2 Large
  Oil 1⁄3 Cup (5.33 tbs)
  Malt vinegar 4 Tablespoon (English Or Canadian)
  Brown sugar 1 Tablespoon
  Dry thyme 1⁄2 Teaspoon
  Dry marjoram 1⁄2 Teaspoon
  Salt 1⁄8 Teaspoon
  Freshly ground pepper 1⁄4 Teaspoon
Directions

MAKING
1) Cook the beets in water for 35-40 minutes until tender. Drain, allow to cool then peel and refrigerate.
2) In a food processor bowl with a shredding disc, process the beets until shredded remove from the bowl and set aside.
3) In the processor bowl with the metal blade, process the egg white until finely chopped. Removeand keep aside.
4) Add garlic and process until finely minced.
5) Add the vinegar, brown sugar, thyme, marjoram, salt and pepper and process until well-mixed.
6) In a large bowl, tear and place the spinach leaves, add egg whites and dressing, toss gently to mix.
7) Spoon the shredded beets in the center of the salad.

SERVING
8) Sprinkle with the egg yolks and serve immediately.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Tossed
Dish: 
Salad
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Spinach
Interest: 
Gourmet
Preparation Time: 
15 Minutes
Cook Time: 
40 Minutes
Ready In: 
55 Minutes
Servings: 
4

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