Serves 4
349 cal · 35 min
Spinach Salad with Apples and Eggs
Recipe GLPRd6788b3a96ecf3
A fresh and vibrant salad combining tender spinach, crisp apples, hard-boiled eggs, and chewy dried figs, all tied together with a light honey mustard or poppy seed dressing. The whole grain croutons add a satisfying crunch to each bite. Perfect as a light lunch or side dish.
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Ingredients
4 large eggs
2 apples, cored and sliced
8 cups fresh spinach, washed and drained
1 cup dried figs, roughly chopped
1 cup whole grain croutons
1/2 cup light honey mustard or poppy seed dressing
Directions
Place the 4 large eggs in a saucepan large enough to hold them in a single layer without crowding.
Add cold water until it covers the eggs by about 1 inch.
Place the saucepan over high heat and bring the water to a boil.
Once the water reaches a rolling boil, remove the pan from heat and cover it with a lid.
Allow the eggs to sit in the hot water for approximately 12 minutes to ensure they are fully hard-boiled.
Pour out the hot water and immediately place the saucepan under cold running water or fill it with ice water. Let the eggs cool for 10 to 15 minutes until they are completely cold.
Gently peel the cooled eggs under cool water, then slice them into bite-sized pieces. Set aside. (Alternatively, you can refrigerate the peeled eggs in an airtight container for up to 2 days if preparing ahead.)
While the eggs are cooking and cooling, rinse the 8 cups of fresh spinach thoroughly and drain it well. Set aside.
Wash, core, and slice the 2 apples into bite-sized pieces.
Roughly chop the 1 cup of dried figs into bite-sized chunks.
Divide the fresh spinach evenly among 4 serving plates, using approximately 2 cups per plate as the salad base.
Distribute the sliced hard-boiled eggs, apple pieces, and chopped dried figs evenly over the spinach on each plate.
Top each salad with 1/4 cup of the whole grain croutons.
Drizzle each plate with the light honey mustard or poppy seed dressing, using about 2 tablespoons per salad. Serve immediately.
