Spinach and Mushroom Salad


Baby Corn Cobs – 10
Mushrooms – 3 cups
Tomatoes – 2, medium
Small Spinach Leaves – 20
Onion Rings – 8 to 10
Salt to taste
Ground Black Pepper – to taste
Fresh Coriander Sprigs to garnish
Lime Slices to garnish

1. Halve the baby corn cobs and slice the mushrooms and tomatoes.
2. Arrange all the salad ingredients in a large serving bowl.
3. Season with salt and pepper and garnish with fresh coriander and lime slices.

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