Recipe - Spinach Splendour

3 ounce Spinach leaves
50 g Alfalfa sprouts
6 Radishes; cut or sliced up finely, up
; to 8
4 ounce Mushrooms; cut or sliced up finely
4 Hard boiled eggs; either
chopped
; finely or grated

DRESSING
2 tablespoon Walnut oil
3 tablespoon Lemon juice
One half Lemon rind; grated
1 tablespoon Freshly grated root ginger
2 tablespoon Dry white wine
2 Cloves garlic; chopped
finely
1 teaspoon Vegetable bouillon powder or
sea salt or
; soy sauce
Black pepper

Wash the spinach leaves and dry them thoroughly in a spinner or in a towel.
Combine all the ingredients of the salad together in a large bowl. Mix the
dressing ingredients together by shaking well in a screw top jar.

Pour dressing over the salad and toss. Add the grated or chopped hard
boiled eggs to the top and serve chilled.

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