Name: Egg and Spinach Salad
Prep time: 5 min
Cook time: 12 min
Yield: 2 Serving(s)
Cuisine: Latin
Ingredients: 3, ,Oakdell cage-free eggs, hard boiled, peeled, sliced; 3, cups ,baby spinach leaves; 1/4, cup ,red onion, sliced; 1/2, cup ,cucumbers, sliced; 3/4, cup ,cherry tomatoes; 1/4, cup ,extra-virgin olive oil; 1, Tablespoon ,balsamic vinegar (high quality); 1, teaspoon ,Dijon mustard; 1, teaspoon ,maple syrup; 1/4, teaspoon ,salt; 1/4, teaspoon ,pepper

Healthy doesn’t have to be complicated.

Prep

5m

Cook

12m

Category:	Side Dish Main Course
Seasons	All

Ingredients

For 2 Serving(s) Serving size

Ingredients

3 Oakdell cage-free eggs, hard boiled, peeled, sliced
3 cups baby spinach leaves
1/4 cup red onion, sliced
1/2 cup cucumbers, sliced
3/4 cup cherry tomatoes

Balsamic Vinaigrette

1/4 cup extra-virgin olive oil
1 Tablespoon balsamic vinegar (high quality)
1 teaspoon Dijon mustard
1 teaspoon maple syrup
1/4 teaspoon salt
1/4 teaspoon pepper

Egg and Spinach Salad Directions

Place washed spinach in a large bowl. Add onion, cucumbers, tomatoes, and eggs.
To make the balsamic vinaigrette, place all the ingredients in a small bowl and mix together until well combined. Drizzle on top and toss the salad.