We’re getting fresh for the spring season with a transitional recipe that will knock your socks off. While it’s not quite time for veggies like rhubarb and watercress, some scallions and spinach are definitely floating around. This recipe is made texturally wonderful (and protein-rich) with the introduction of chickpeas and mushrooms. Leave out the egg yolk and use a combination of flax seeds and warm water if you want to go completely animal product-free.
Ingredients
- 1 lb fresh spinach (or frozen, we have local frozen spinach in our freezer!)
- 1 bunch scallions, thinly sliced
- 1 – 2 carrots, grated
- 1/3 cup garbanzo beans
- 1/4 lb mushrooms
- 6 tbs olive oil
- 2 tbs fresh lemon juice
- 3/4 tsp salt
- 1/8 tsp pepper
- 2 cloves garlic, pressed
- 1/4 tsp dry mustard (any mustard will work fine)
- 1/2 tsp honey
- 1 egg yolk
Recipe
Rinse and dry spinach. Tear off and discard tough stems. Rip leaves into bite-sized pieces. Put in salad bowl. Add scallions, grated carrots, and garbanzos. Slice and add mushrooms as close to serving time as possible. Mix olive oil, lemon juice, salt, pepper, garlic, mustard, honey and egg yolk together to make dressings. Just before serving, pour over salad and toss. Makes 6 – 8 servings.