Advertisement
Ingredients
1 pound fresh spinach
2 tablespoons red-wine vinegar
1 ablespoon Dijon-style mustard
Salt and freshly ground pepper to taste
4 tablespoons olive oil
2 hard-cooked eggs, boiled for 10 minutes
4 tablespoons finely chopped Italian parsley
Nutritional analysis per serving (4 servings)
5 grams carbs; 75 milligrams cholesterol; 183 calories; 11 grams monosaturated fat; 2 grams polyunsaturated fat; 3 grams saturated fat; 16 grams fat; 3 grams fiber; 378 milligrams sodium; 6 grams protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Trim off and discard any tough stems or bruised spinach leaves. Wash thoroughly in several changes of cold water. Drain and shake off excess water.
- Step 2
Combine the vinegar, mustard, salt, pepper and oil in a small bowl and blend well with a wire whisk.
- Step 3
Peel the eggs and chop them coarsely. Place the spinach in a salad bowl and add the eggs, parsley and the dressing. Toss well and serve immediately.
Private Notes
Comments
I added avocado and it was still boring, next time I would add fresh croutons and/or chopped shallots.