Make the dressing and salad and chill while you prepare sandwiches and fruit.
Your Menu: Serves 4
Sliced deli roast beef sandwiches
Mushroom-Spinach Salad
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Fresh cantaloupe and blueberries
Click here to view the Mushroom-Spinach Salad recipe
Test Kitchen Timesavers and Tips:
For the salad, use prewashed spinach; hard-cook eggs and keep on hand in the refrigerator for up to 3 days.
To hard-cook eggs: Place eggs in a single layer in a medium saucepan. Add enough cold water to just cover the eggs. Bring to a rapid boil over high heat (water will have large rapidly breaking bubbles). Remove from heat, cover, and let stand for 15 minutes; drain.
Run cold water over the eggs or place them in ice water until cool enough to handle; drain. To peel eggs, gently tap each egg on the countertop. Roll the egg between the palms of your hands. Peel off eggshell, starting at the large end. Cover and store in the refrigerator for up to 3 days.
Shopping List for: Beef and Spinach Salad Dinner
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8 ounces thinly sliced deli roast beef
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Your favorite sandwich bread
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Condiments for your sandwiches such as cheese, mustard, and/or tomatoes
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1 small jar mayonnaise
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1 package sliced bacon
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1 10-ounce package fresh spinach
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1 8-ounce package fresh mushrooms
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1 dozen eggs
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1 small wedge Parmesan cheese
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1 package croutons (optional)
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1 fresh cantaloupe
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1 pint fresh blueberries
Pantry Items:
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Brown sugar
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Red wine vinegar
Equipment Needed:
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For Mushroom-Spinach Salad:
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Small bowl
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Measuring cups and spoons
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Wooden spoon
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Salad bowls or plates
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Cutting board and knife
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Microwave
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Spoon
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Saucepan (for cooking eggs)
Missing an item in our equipment list
