Japanese Mayo Dressing
Whisk all of the dressing ingredients together and set aside.
Sauté mushrooms and prosciutto over a medium heat until golden brown (3-5 mins). Sit the mushrooms and prosciutto mix atop a bed of fresh ecoLEAF baby Spinach. Add the boiled, sliced egg and drizzle ½ cup of the Japanese mayo dressing over the salad.Share This: