Ingredients
- 6 cups Spinach Fresh
- 3 Eggs Large
- ⅓ cup Dried Cranberries
- ⅝ cup Parmesan Cheese Grated
- ¼ cup Canola Oil
- 1 Tablespoon Vinegar Any type
- 1 Tablespoon Honey
- ¼ teaspoon Salt
Equipment
- Stovetop
- Large Bowl
- Medium Pot with Lid
- Jar with a Lid
Instructions
- Wash and dry spinach. Remove stems. Tear leaves into bite-sized pieces.
- 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.
- Peel and slice eggs. Chop slices.
- In a large bowl, add spinach, eggs, and dried cranberries. Sprinkle cheese on top.
- In a jar, add oil, vinegar, honey, and salt. Cover tightly with lid. Shake well.
- Just before serving, drizzle dressing over the salad. Toss to coat spinach leaves.
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.
Nutrition
Nutrition Facts
Spinach Salad with Eggs
Amount per Serving
Calories
232
Calories from Fat 153
% Daily Value*
Fat
17
g
26
%
Saturated Fat
4
g
25
%
Trans Fat
1
g
Cholesterol
107
mg
36
%
Sodium
383
mg
17
%
Potassium
254
mg
7
%
Carbohydrates
12
g
4
%
Fiber
1
g
4
%
Sugar
9
g
10
%
Protein
9
g
18
%
Vitamin A
3616
IU
72
%
Vitamin C
10
mg
12
%
Calcium
200
mg
20
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Canola Oil, Dried Cranberries, Eggs, Hard-Boiled Eggs, Honey, Parmesan, Salad, Spinach, Vegetarian, Vinegar