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.