Mushroom and spinach salad is a fresh and light side dish, perfect to serve on hot days. Fresh champignon mushrooms pair perfectly with tender, crisp spinach leaves. It is enriched with thin slices of crispy bacon and dressed with extra-virgin olive oil, lemon juice, sweet mustard, salt and pepper. An explosion of flavors and textures that will win over your guests.
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Rinse the spinach leaves several times, then drain and dry them
Discard about half of the mushroom stems, then peel the caps with a very sharp small knife
Quickly wash the mushrooms under running water and dry them
Arrange the spinach in a large bowl, add the mushrooms thinly sliced lengthwise, and arrange the eggs cut into quarters and the cherry tomatoes cut in half
Italia
| Energy (kcal) | 46.84 |
| Carbohydrates (g) | 1.14 |
| of which Sugars (g) | 0.78 |
| Fat (g) | 2.05 |
| of which Saturates (g) | 0.67 |
| Protein (g) | 5.33 |
| Fiber (g) | 1.58 |
| Sale (g) | 0.04 |
