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1/3 cup Vegetable Oil 16oz Fresh Picked Spinach 1 Small Onion, diced 3 cloves garlic, minced 1 Medium Tomato, sliced thin 1/2 cup mushroom sliced 8 oz crawfish tails 1/2 cup Creole mustard 1/3 cup red wine vinegar 1/2 lemon, sliced thin 1/8 tsp Cayenne Salt and Pepper to taste
Heat oil in a small saucepan over medium heat; when oil is hot, add the onion and garlic and saute for 2-3 minutes or until tender.
Whisk in the mustard, vinegar and cayenne. Season to taste with salt and pepper, and then fold into crawfish.
Have your cleaned spinach in a mixing bowl. Pour your crawfish mixture over it and toss.
Garnish your plate with the tomato, lemon and mushrooms; then pile your salad in middle of plate and serve hot.