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Categories:
spinach leaves mushrooms almonds olive oil tarragon vinegar tarragon nutmeg freshly ground black pepper
Viewed: 6 - Published at: 4 years agoIngredients
- 4 cups spinach leaves
- 1/4 pound mushrooms, sliced
- 2 tablespoons toasted sliced almonds
- 2 tablespoons olive oil
- 2 tablespoon tarragon vinegar
- 1/2 teaspoon crushed tarragon
- 18 teaspoon nutmeg
- Freshly ground black pepper to taste
Method
- Remove tough stems from spinach; wash and dry and tear into bite-size pieces.
- Place in serving bowl with mushrooms and almonds.
- Combine remaining ingredients in saucepan and heat to boiling.
- Pour hot dressing over salad and toss.
- Serve.