The joy of eating salad!
By: Jodie Shield, MED, RDN
Warm weather always puts me in the mood for something light to eat like a crisp and refreshing salad. Here’s one of my favorite recipes for spinach salad that uses hard-boiled eggs as a garnish. It’s a classic recipe from the Joy of Cooking. If you want to trim extra fat, just skip the bacon – – it tastes terrific either way. And go ahead and serve it hot or cold. This leafy-green salad is such a crowd pleaser, so don’t be surprised if your family comes back for a second nibble! For more awesome salad recipes like Lightened Up 7-Layer Salad and Classic Greek Salad, download my FREE app Time To Eat Healthy Homemade Meals in Minutes available at iTunes and Goggle Play.
4 slices regular or turkey bacon (optional)
1/4 cup cider vinegar
2 tablespoons olive oil
2 teaspoons yellow mustard seed (optional)
2 teaspoons minced fresh parsley
1 teaspoon grated onion
1 teaspoon sugar
1 large bunch young spinach, trimmed, washed and dried ( Short cut: use a bagged spinach salad)
2 or 3 hard-boiled eggs, sliced into rounds
- Cook bacon in a skillet over medium-high heat until crisp. Drain on paper towel and crumble. Combine all of the salad dressing ingredients and mix well. Add the spinach to a large bowl. Pour dressing over spinach and toss. Sprinkle with crumbled bacon and eggs. Serve immediately.
- To make a warm spinach salad, simple heat the dressing ingredients until just before it begins to boil. Go ahead and pour it over the spinach and add the eggs. Serve it immediately.
Nutritional Information per Serving: 160 calories, 8 grams protein, 5 grams carbohydrate, 12 grams fat, 2.5 grams saturated fat, 113 milligrams cholesterol, 2 grams fiber, 246 milligrams sodium