Spinach Salad with Eggs

Course Salad

Keyword Canola Oil, Dried Cranberries, Eggs, Hard-Boiled Eggs, Honey, Parmesan, Salad, Spinach, Vegetarian, Vinegar

Dietary Need Vegetarian

Cooking Method Stovetop

Program Cooking Matters

Prep Time 20

Cook Time 10

Total Time 30

Servings

Calories 232kcal

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.

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.