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Equinox Salad

Natural.Foodie's picture
Ingredients
  Spinach leaves 2 Cup (32 tbs)
  Cooked peas 1 Cup (16 tbs)
  Shredded daikon radish 1 Cup (16 tbs)
  Red radish 1⁄2 , thinly sliced
  Scallions 8 , julienned
  Enokitake 1⁄4 Cup (4 tbs) (Japanese Mushroom)
  Olive oil 3 Tablespoon
  Vinegar 2 Tablespoon
  Dijon mustard 1 Teaspoon
  Grated onion 1⁄8 Teaspoon
Directions

MAKING
1. In a small bowl, whisk together the oil, vinegar, mustard, and nutmeg.
2. Take a large mixing bowl, combine together the spinach, peas, daikon radishes, red radishes, scallions, and mushrooms.
3. Pour the oil-vinegar mixture over the vegetables and toss to mix well.

SERVING
4. Serve in room temperature as an appetizer.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Appetizer
Method: 
Mixing
Dish: 
Salad
Restriction: 
Vegetarian
Ingredient: 
Spinach
Interest: 
Healthy
Preparation Time: 
10 Minutes
Servings: 
4

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