egg-spinach-mushroom-salad

Egg, Spinach and Mushroom Salad

Total time: 25 minutes

Serves 4

5.0 grams of fibre per serving

This recipe may contain common and less common allergens, such as soy / dairy products / wheat / eggs / nuts / shellfish.

INGREDIENTS

4 - Chicken eggs

½ tsp - Dijon mustard

1 tb - Lemon juice

2 tb - Balsamic vinegar

1 - Garlic clove, minced

1 tb - Olive oil

⅛ tsp - Salt

⅛ tsp - Black pepper, ground

1 tsp - Canola oil

200g - Shiitake mushrooms, fresh, stems discarded, caps thinly sliced

200g - White mushrooms, raw, thinly sliced

350g - Baby spinach, fresh

1 stalk - Celery, fresh

2 tb - Pine nuts, lightly roasted

UTENSILS

Small pot, Skillet, Big bowl, Whisk, Chopping board, Knife

INSTRUCTIONS

1. Cover the eggs in a small pot of cold water. Bring to a boil over high heat. Remove from the heat, cover, and let stand for 12 minutes. Drain, run under cold water and peel. Cut lengthwise into quarters.

2. In a large bowl, whisk together the mustard, lemon juice, vinegar, garlic, olive oil, salt and pepper.

3. In a skillet, add the canola oil over medium heat. Add the shiitake mushrooms, and cook until it softens for 2 minutes. Add the white mushrooms and cook until tender for 5 minutes.

4. Add the spinach, pine nuts, celery, cooked mushrooms and eggs to the bowl of dressing. Toss to combine.

5. Serve immediately.

NUTRITION INFORMATION (PER SERVING)

1 serving = about 271g