Spinach Salad with Apples and Eggs
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Ingredients
- 4 large eggs
- 2 apples
- 8 cups fresh spinach
- 1 cup dried figs (about 16 figs or one 7 ounce package)
- 1 cup croutons (whole grain if available)
- 1/2 cup light honey mustard or poppy seed dressing
Instructions
- To hard boil eggs: Place eggs in saucepan large enough to hold them in a single layer. Add cold water to cover eggs by 1 inch. Heat over high heat just to boiling. Remove from heat and cover. Let eggs stand in hot water about 12 minutes. Drain and fill pan with cold water; let sit 10 to 15 minutes. Peel and slice. (If making ahead, refrigerate cooked unpeeled eggs.)
- Prepare other ingredients while eggs are cooking and cooling.
- Wash, slice, and core apples.
- Cut apples and dried figs into bite-sized chunks.
- Wash and drain spinach.
- To plate, divide ingredients evenly among four plates, top spinach with apples, eggs, dried figs, and croutons. Drizzle with dressing
Nutrition
| Calories | 360 |
|---|---|
| Protein | 9 g |
| Total Fat | 11 g |
| Saturated Fat | 2 g |
| Cholesterol | 185 mg |
| Sodium | 560 mg |
| Carbohydrates | 59 g |
| Dietary Fiber | 10 g |
U.S. Department of Agriculture, MyPlate Kitchen (public domain), via the Internet Archive. Source: Produce for Better Health Foundation