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🥗 Fresh Spinach and Ramsons Salad

243 kcal · 30 min · 4 servings

Ingredients

• 200 g baby spinach
• 30 g wild garlic
• 1 bunch radishes
• 4 hard-boiled eggs
• 80 g mushrooms
• 100 g cherry tomatoes
• 1 bunch chives
• 2 tbsp white balsamic vinegar
• 2 tbsp lemon juice
• 6 tbsp olive oil
• salt
• pepper (from the mill)
• unsprayed daisy flowers (for decoration)

Instructions

1. 1. Wash the spinach and ramsons thoroughly.
2. 2. Spin the greens dry.
3. 3. Wash the radishes.
4. 4. Remove the tough stems from the radishes.
5. 5. Slice the radishes thinly.
6. 6. Peel the boiled eggs.
7. 7. Cut the eggs lengthwise into quarters.
8. 8. Clean the mushrooms.
9. 9. Wipe the mushrooms with a damp kitchen cloth.
10. 10. Slice the mushrooms.
11. 11. Wash the cherry tomatoes.
12. 12. Pat the tomatoes dry.
13. 13. Halve the cherry tomatoes.
14. 14. Wash the chives.
15. 15. Shake the chives dry.
16. 16. Cut the chives into fine rings.
17. 17. Whisk the vinegar with the lemon juice.
18. 18. Stir the olive oil into the vinegar-lemon mixture.
19. 19. Season the dressing with salt.
20. 20. Season the dressing with pepper.
21. 21. Arrange the salad on the plates.
22. 22. Sprinkle the chives over the salad.
23. 23. Pour the dressing over the salad.
24. 24. Garnish the salad with daisies.
25. 25. Serve the salad.

Nutrition per serving

• kcal: 243
• Protein: 10 g · Fett/Fat: 21 g · Carbs: 5 g