By Christyna Mangum
Spinach Salad with Eggs
7 steps
Cook:30min
Chef’s Notes
If no one is allergic, chop and add ½ cup nuts (walnuts, pecans, cashews) or seeds (pumpkin, sunflower) to salad before tossing.
Make double the dressing. Keep in an airtight container in the refrigerator, up to 1 week. Use on other salads or to flavor sandwiches.
To save time, cook eggs in advance. Refrigerate until ready to use.
Make extra eggs if you like. Use them for breakfast, snack, or to make egg salad.
Updated at: Wed, 16 Aug 2023 21:05:19 GMT
Nutrition balance score
Unbalanced
Glycemic Index
65
Moderate
Glycemic Load
8
Low
Nutrition per serving
Calories194.1 kcal (10%)
Total Fat13.8 g (20%)
Carbs11.8 g (5%)
Sugars9.6 g (11%)
Protein7 g (14%)
Sodium254.6 mg (13%)
Fiber1.1 g (4%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
6 cupsfresh spinach
3eggs
large
⅓ cupdried cranberries
½ cupparmesan cheese grated
¼ cupcanola oil
1 Tablespoonvinegar
any type
1 tablespoonhoney
¼ teaspoonsalt
Materials
Special Materials
Instructions
Step 1
Wash and dry spinach. Remove stems. Tear leaves into bite-sized pieces.
Step 2
In a medium pot, add eggs. Cover with cold water by one inch. Bring just to a boil. Cover and remove from heat right away. Let sit 15 minutes. Remove eggs. Plunge into cold water to help cool. This will make it easier to peel shells.
Step 3
Peel and slice eggs. Chop slices.
Step 4
In a large bowl, add spinach, eggs, and dried cranberries. Sprinkle cheese on top.
Step 5
In a jar, add oil, vinegar, honey, and salt. Cover tightly with lid. Shake well.
Step 6
Just before serving, drizzle dressing over salad. Toss to coat spinach leaves.
Step 7
Chef’s Note
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