Wash and dry spinach; discard stems.If leaves are small leave whole.Toss spinach, mushrooms and eggs together in a salad bowl.In a small bowl, mix oil, sugar, lemon juice, mustard, pepper and salt; ...
Cut spinach into long thin pieces (like you cut cole slaw). Mix with cheese and mushrooms.In separate bowl, mix together balsamic vinegar and olive oil.Pour over salad and grind fresh pepper to tast ...
Place potatoes in a saucepan. Add water to cover.Bring to a boil.Cover, reduce heat and simmer 10 minutes or until the potatoes are tender.Drain.Place potatoes and onion in a bowl. Combine vinegar a ...
In medium salad bowl, combine spinach, mushrooms and bacon; toss.Top with croutons and eggs; season with pepper.Pour salad dressing over all. ...
Boil potatoes and drain.Place potatoes and onion in a bowl. Combine all other ingredients and mix all together.Yield: 4 servings, 69 calories and 1.2 fat per 1/2 cup serving. ...
Cook spinach as directed.Drain and add salad dressing. Divide onto four salad plates.Hard-boil four eggs.Peel and slice off top and bottom so egg will sit upright.Place one on each salad plate.(Dice ...
About 40 minutes before serving, combine ingredients. Refrigerate 30 minutes.Arrange leaves from four Belgian endives around large salad bowl.Place marinated mushrooms in center. ...
Boil potatoes.Cut peppers into strips and saute in olive oil along with garlic.Add small amount of black pepper.Cut warm, cooked potatoes into chunks.Add pepper mixture to potatoes.Sprinkle with lem ...
Mix oil, lemon juice and cheese in a bowl.Add mushrooms; toss to coat.Add pepper.Let stand 15 minutes for flavor to develop. ...
In a serving bowl toss mushrooms with lemon juice until slices are lightly moistened.Then add the scallion greens, oil and salt.Toss again.Chill salad before serving.Serves 4. ...