Mushroom and Spinach Salad is a fresh and light side dish, perfect to serve on warm days. Fresh champignon mushrooms pair perfectly with tender, crispy spinach leaves. It is enriched with thin slices of crispy bacon and seasoned with extra-virgin olive oil, lemon juice, sweet mustard, salt, and pepper. An explosion of flavors and textures that will delight your guests.
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 knife
Quickly wash the mushrooms under running water and dry them
Place the spinach in a large bowl, add the thinly sliced vertical mushrooms, arrange the eggs cut into four parts, and the halved cherry tomatoes.
Italy
| 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 |
