Spinach Salad with Boiled Eggs and Mushrooms Recipe
Introduction
This Spinach Salad with Boiled Eggs and Mushrooms is a delightful and nutritious dish that combines the earthy flavors of roasted mushrooms with the vibrant freshness of spinach leaves. Tossed in a flavorful homemade vinaigrette and topped with hard-boiled eggs and crunchy pumpkin seeds, this salad is a perfect side or standalone meal. Packed with proteins, vitamins, and healthy fats, it complements a cozy soup or a hearty sandwich, making it ideal for dinners, work lunches, or any time you crave something light yet satisfying.
Recipe Details
| Cuisine | Course | Diet |
|---|---|---|
| Continental | Dinner | Eggetarian |
| Preparation Time | Cooking Time | Total Time |
|---|---|---|
| 15 minutes | 20 minutes | 35 minutes |
Ingredients
| Ingredient | Quantity |
|---|---|
| Button mushrooms | 5, sliced |
| Extra Virgin Olive Oil | 1 teaspoon |
| Spinach Leaves (Baby Palak) | 4 cups, chopped |
| Whole Eggs | 2, hard-boiled and chopped |
| Salt | As per taste |
| Black Pepper Powder | As per taste |
| Lemon Juice | 1 tablespoon |
| Ginger | ½ teaspoon, grated |
| Dijon Mustard | 1 teaspoon |
| Sesame (Gingelly) Oil | 2 tablespoons |
| Pumpkin Seeds | 1 teaspoon, roasted |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 220 kcal |
| Protein | 8 g |
| Carbohydrates | 6 g |
| Fats | 18 g |
| Fiber | 2 g |
| Vitamins | Rich in A, C, and K |
Instructions
-
Prepare the Mushrooms:
- Heat a sauté pan over medium heat and add the sliced button mushrooms.
- Drizzle the olive oil over the mushrooms, season with a pinch of salt and freshly ground black pepper.
- Sauté the mushrooms until they release their water and it evaporates, leaving them slightly roasted. Remove from heat and set aside to cool.
-
-
Prepare the Vinaigrette:
- In a small mixing bowl, combine the lemon juice, grated ginger, sesame oil, and Dijon mustard.
- Add a pinch of salt and black pepper to taste.
- Whisk the mixture thoroughly until it emulsifies into a smooth vinaigrette.
-
Assemble the Salad:
- In a large salad bowl, toss the prepared spinach leaves with the vinaigrette. Ensure the leaves are evenly coated.
- Add the roasted mushrooms to the bowl and mix gently to combine.
-
Add the Eggs:
- Chop the hard-boiled eggs into bite-sized pieces and add them to the salad. Toss lightly to distribute.
-
Garnish and Serve:
- Sprinkle the roasted pumpkin seeds over the salad just before serving for added crunch and flavor.
Serving Suggestions
- Serve the Spinach Salad with Boiled Eggs and Mushrooms alongside a warm Curried Apple & Celery Soup for a wholesome weeknight dinner.
- Alternatively, pack it into a container for a quick and healthy lunch on the go.
This recipe balances a variety of flavors and textures, creating a satisfying and nutrient-rich dish that you’ll want to make again and again! Enjoy the refreshing taste of this vibrant salad and feel free to experiment by adding your favorite toppings like croutons, crispy bacon bits, or cherry tomatoes.
