Ingredients

The following ingredients have 2 Servings
  • 6 to 8 oz. smoked salmon (thinly sliced)
  • 1 cup sliced mushrooms
  • 2 boiled eggs (sliced)
  • 8 cups baby spinach
  • 1/2 cucumber (sliced)
  • 1 green onion (sliced)
  • 1/4 cup dried cranberries (optional)
  • 1/4 cup olive oil
  • 1 tbsp. apple cider vinegar
  • 2 tbsp. fresh lemon juice
  • 2 tbsp. fresh dill (minced)
  • 2 tbsp. cooking fat
  • Sea salt and freshly ground black pepper

Instruction

  • Melt the cooking fat in a large skillet over medium heat.
  • Add the mushrooms and cook until soft, about 5 to 8 minutes, season to taste, and set aside.
  • In a small bowl, combine the olive oil, vinegar, lemon juice, dill, salt, and pepper.
  • In a salad bowl, toss the mushrooms, cucumber, green onions, cranberries, and spinach together.
  • Add the boiled eggs and smoked salmon, then drizzle with the dill vinaigrette.