Ingredients: 5 Button mushrooms – sliced,1 teaspoon Extra Virgin Olive Oil,4 cups Spinach Leaves (Palak) – (baby leaves),2 Whole Eggs – hard boiled & chopped,Salt,Black pepper powder – to taste,1 tablespoon Lemon juice,1/2 teaspoon Ginger,1 teaspoon Dijon Mustard,2 tablespoon Sesame (Gingelly) Oil,1 teaspoon Pumpkin seeds – roasted
Time in minutes: 35 Servings: 3 Course: Dinner Diet: Eggetarian
Instructions: To start making Spinach Salad with Boiled Eggs and Mushrooms, in a saute pan add mushrooms with little olive oil, salt and pepper.Roast until the water evaporates, Keep aside.In a small bowl add lemon juice, grated ginger, sesame oil, dijon mustard with little salt and pepper. Whisk well until combined.In a large salad bowl, add sautéed mushrooms, spinach leaves with prepared vinaigrette and toss well to combine. Add eggs finally and stir well. Top with some roasted pumpkin seeds while serving.Serve the Spinach Salad with Boiled Eggs and Mushrooms along with a hearty soup like Curried Apple & Celery Soup for a weeknight dinner or pack it into your lunch box for work.