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INGREDIENTS
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
PROCEDURE
- 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.
