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PrintPRAWN, SPINACH AND MUSHROOM SALAD
Serves :
8
Preparation Time :
Preparation Method :
- Pick the leaves off the washed spinach, discarding the stalks and pile loosely in a bowl.
- Wipe the mushrooms, trim the stalks level with the caps, and cut in halves or quarters, according to size. Scatter over the spinach. Lay the prawns over the mushrooms.
- Pour over the oil and lemon juice and toss well, sprinkling with freshly ground black pepper. Salt is not necessary.
INGREDIENTS
- 500 grams tender spinach, washed
- 500 grams button mushrooms
- 500 grams cooked, peeled prawns
- 5 tablespoons Cooking oil
- 5 tablespoons lemon juice
- Freshly ground black pepper
8 comments for “Prawn, Spinach and Mushroom Salad”
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