Emporion
Mushroom and Spinach Salad

Mushroom and Spinach Salad

@emporion

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.

Difficulty: Easy
Cooking: 0 min
Preparation: 15 min
Country: Italia

Ingredients

No. of servings
  • Very Fresh Small Champignon Mushrooms
    Very fresh small champignon mushrooms300 g
  • Tender Small Spinach Leaves
    Tender small spinach leaves2 Handfuls
  • Hard-Boiled Eggs
    Hard-boiled eggs2 Units
  • Extra Virgin Olive Oil
    Extra virgin olive oil2 Tablespoons
  • Cherry Tomatoes
    Cherry tomatoes5 Units
  • Lemon (juice)to taste
  • Salt
    Saltto taste
  • Pepper
    Pepperto taste

Products available for purchase

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  • Torchietti S. Cappelli with Turmeric and Black Pepper - artisan, ORGANIC, ancient grains 250g.

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Preparation

  1. STEP 1 OF 4

    Rinse the spinach leaves several times, then drain and dry them

  2. STEP 2 OF 4

    Discard about half of the mushroom stems, then peel the caps with a very sharp small knife

  3. STEP 3 OF 4

    Quickly wash the mushrooms under running water and dry them

  4. STEP 4 OF 4

    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

General information

Origin

Italia

Analysis

Lifestyles
Intolerances and allergies

FAQs