Planning A Meal? Try these:
Appetizer: Spiced Chickpeas
Ave. Rating is 4


More Like This:
Momi's Tomato and Pepper Hot Sauce Ave. Rating is 5
Moroccan Carrot Salad Ave. Rating is 5
Baba Ghannouj Ave. Rating is 4
Turkish Pepper and Olive Salad Ave. Rating is 4
Chickpea & Olive Salad Ave. Rating is 3.5

More Recipes from jrt :
Baked Beef Brisket Ave. Rating is 5
Challah Ave. Rating is 5
Thanksgiving Sweet Potato Kugel Ave. Rating is 5
Thanksgiving Corn Bread Ave. Rating is 5
Grated Potato Karanjiya Ave. Rating is 5

 

See all of jrt 's recipes

 

 

Search Jewish Web




 

Spinach Salad (Salate de Spinaca)
Ave. Rating is  (0 ratings) Add Your Comments and Ratings

Posted by:  

Serves: 8

Prep Time:
Cook Time:
Total Time:

Sephardic Parve Salad

Recipe Tools
Share Recipe
Email to a friend
Print Recipe
Print this recipe
Add to My Cookbook
Rate this recipe



Ingredients

2 lbs. fresh spinach leaves, washed thoroughly
1/4 cup lemon juice (about 2 lemons)
1/4 cup olive oil
1 clove garlic, crushed
1 tsp. salt
1/2 tsp. pepper
4 eggs, hard boiled and cut into wedges

Directions

  1. Dry the spinach leaves and tear into bite-sized pieces.
  2. Put lemon juice into a mixing bowl and add olive oil slowly while whisking vigorously to form an emulsion. Mix in garlic, salt and pepper.
  3. Just before serving, toss dressing with spinach and garnish with egg wedges.

Reader Comments


Be the first to comment on this recipe!

 

 

Add A Comment:
Character count (1000 max):   256 1000 characters max.

Name:

Rate this Recipe:


security code
Enter security code exactly as it appears

 

 

 

 

 

 

 

 

 

© 2008-10 Recipe Trader