Grandma Dave

Good source if iron, selenium and zinc.
Good source of protein, fiber and vitamin C.
Onion Confiture:

• 2 large red onion, sliced very thin
• ½ cup red wine vinegar
• ¼ cup brown rice syrup

Combine ingredients in small sauté pan and sweat until onions are translucent and tender.
Eggs:

• 3 each Eggs, hard boiled, peeled and cut into quarters.

Place eggs into salted simmering H20 cook for six min. turn off let sit in H20 for 10 min.
Mushrooms:

• 1T. Olive oil
• 8 oz. Mushroom, thinly sliced and sautéed
• Sauté mushrooms in olive oil for 3-5 min until soft. Set aside.
• Almonds:
• 2 oz. Sliced or slivered almonds, (toast in 325 degree oven for 12 minutes)

Spinach:

• 10 oz. Baby spinach leaves

Method:

1. Toss spinach leaves in Lemon Vinaigrette, place in middle of platter.
2. Arrange mushrooms, egg quarters, and confiture around spinach.
3. Sprinkle with toasted almonds.