Spinach Salad with Tomatoes, Olives, Pickled Onions, Mushrooms, and Eggs

Spinach Salad with Tomatoes, Olives, Pickled Onions, Mushrooms, and Eggs (Serves 1 or 2)

I got Baby Bella mushrooms in my box of organic vegetables from Local Food Stop that looked good enough to eat raw, so I included them in a salad. Basically I have taken my Spinach Salad with Tomatoes, Carrots, Pickled Onions, and Pulled Chicken and made two changes – replaced the carrots with mushrooms and replaced the pulled chicken with boiled eggs. A good salad does not depend on any one ingredient. When you use good ingredients, you can mix and match what you include and come out with a tasty meal every time.

Prep and cook time: 15-20 minutes

Ingredient list:

2-3 big handfuls of spinach
1 heirloom tomato
1 sweet yellow or red onion
1/2 can of green olives
3-5 Baby Bella mushrooms
4 eggs
1 lemon
Apple cider vinegar
Extra virgin olive oil
Black pepper
Garlic powder
Salt

Directions: Place eggs in a pan in cold water. Cover pan and bring to a rapid boil over high heat. Turn off heat. Leaving pan covered; let eggs sit in hot water for 8 minutes. After 8 minutes, transfer eggs to a cold water bath. Meanwhile, add spinach to a large bowl. Slice tomato into bite-sized pieces and add to bowl. Add about half of a can of olives to bowl. Save the other half in an air-tight container in the refrigerator for a snack or another salad later. Rinse mushrooms and slice into bite-sized pieces. Add a big handful of picked onion (see recipe below). Add salt, garlic powder, and black pepper to taste. Add the juice of one lemon. Mix all the ingredients. I use my hands. Drizzle olive oil over the salad. Remove shells from eggs and slice into quarters. Add eggs to salad. Transfer to serving bowls and eat.

How to Pickle Onions

Peel and chop a few sweet onions into half moon slices. Place in an airtight container and cover with apple cider vinegar. Let soak in the refrigerator for at least 30 minutes and preferably overnight. That’s it. Sometimes I add salt and garlic powder and sometimes I add a glug or two of apple cider to cut the acid a bit, but when using pickled onions in other dishes, I find apple cider vinegar does the job alone just fine.

Notes: Phil and Mary Busman of Cherith Farms in Alpharetta, Georgia raise chickens like their great grandparents did – scratching for bugs and worms in the pasture. Vegetarian hens are responsible for many store bought eggs, but if you give chickens a choice between a kernel of corn and a worm, chickens choose worms. I would not eat a worm myself, but appreciate the rich yolks in the eggs of chickens that do.

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  1. The Six Planks of Tom Denham’s Whole30 Meal Planning Table | Whole Life Eating - [...] Meal 14: Spinach Salad with Tomatoes, Olives, Pickled Onions, Mushrooms, and Eggs [...]

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