The South Arm Community Kitchen met up for another session.
We made three dishes; a salad, a pasta and a cake.
The salad we made is Spinach Salad with Mushrooms and Feta
- 1 pound baby spinach
- 1 small red onion, chopped
- 2 hard boil eggs, sliced
- 1/2 pound fresh mushrooms, sliced
- 1 large carrot, grated
- feta cheese
- olives, optional
- juice of 1 lemon
- 1/4 cup olive oil
- salt and pepper to taste
- pinch of sugar
Source: South Arm Community Kitchen
Serves 4 to 6
|Prepare all vegetables and toss with spinach.
Garnish with hard boiled eggs.
|Prepare dressing in a small bowl. Whisk to combine.|
|Dress immediately before serving.|