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Baby Spinach And Egg Salad Recipe

Photo source: Grandmother's Kitchen

Looking to make a great salad today? This baby spinach salad with tomato wedges and boiled eggs is colorful, appealing, nutritious and will satisfy.

Ingredients

Serves 2

Salad:
3 cups baby spinach leaves
1/2 cup arugula leaves
2 medium tomatoes
2 boiled eggs, cold

Dressing:
1/2 cup olive oil
1/2 cup apple cider vinegar
2 Tablespoon maple syrup or honey
1 teaspoon mustard
1 teaspoon dried oregano flakes
1/2 teaspoon salt
1/2 teaspoon pepper
1 teaspoon yogurt


Directions

Place the cleaned baby spinach and arugula into a salad bowl. Cut the tomatoes into wedges and add in.

Peel and chop the cold boiled eggs into wedges and place on top.

Make the dressing by placing all the ingredients into a small bowl and mix together with a hand held blender or whisk to combine.

Serve with the salad. If there are leftovers, just refrigerate.

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