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Tossed Spinach Salad

Delicious greens in a mustard dressing

  • 2 eggs
  • 1/2 cup (125 mL) sugar
  • 1/4 cup (50 mL) water
  • 1/4 cup (50 mL) vinegar
  • 1/4 tsp (1 mL) dry mustard
  • Freshly ground peper, to taste
  • 6 oz (171 g each) 2 pkgs fresh tender spinach leaves, torn into bite-size pieces*
  • 8 oz (227 g) 1 pkg fresh mushrooms, sliced
  • 3 celery stalks, sliced
  • 2 medium tomatoes, cut into wedges
  • 1 cucumber
  • 1 lb (450 g) chicken breast, boneless, skinless, grilled and sliced
  • 8 hard-cooked eggs, cut into wedges

Beat eggs with sugar and water in a microwave-safe medium bowl. Microwave on high (100%) for 1 minute. Stir in vinegar, dry mustard and pepper — microwave on high (100%) for 1-1/2 to 2 minutes, whisking at half time during cooking. Set aside. Toss spinach with mushrooms, celery, tomatoes and cucumber. Divide among six dinner plates. Top with an equal amount of chicken slices and egg wedges. Drizzle with warm dressing.

Courtesy of Manitoba Egg Farmers

www.eggs.mb.ca

 

Tossed Spinach Salad
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Course
Cooking Time
2.5 mins
Prep Time
10 mins
Yields
6 Servings