Spinach Salad with a Twist

 

This salad will serve as a nice lunch with a fresh roll and a  glass of wine on the deck or as an appetizer for a beautiful dinner ahead.  Serves 4 for dinner or 6 for lunch. In this case, size DOES matter.

  • 1 cup shredded crab meat
  • 3 hard cooked eggs, shelled and sliced
  • 5-6 white mushrooms, cleaned and thinly sliced
  • 1/2 cup Hellman’s mayonnaise (not salad dressing)
  • 1/2 cup sour cream
  • 2 tbsp. parsley minced
  • 1 tbsp vinegar
  • 2 tbsp lemon juice
  • 1 clove crushed garlic
  • Fresh baby spinach, washed, spun dry, stems removed, torn into bite size pieces

On pretty serving plates, place a healthy handful of spinach leaves in the center. In a ‘neat’ way, lay out the egg slices, mushrooms and sprinkle the crab meat on top.

Mix together the dressing until it is well blended and generously drizzle over the salad.

What did I tell you?  It is yummy. Oh yes, don’t forget the garlic toast or, better yet, warm slices of focaccia bread.

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