The joy of eating salad!
By: Jodie Shield, RD
Spring is in the air! Warm weather always puts me in the mood for something light to eat like a crisp and refreshing fresh salad. Here’s one of my favorite recipes for spinach salad that uses hard-boiled eggs as a garnish. (Just in case you still have a few leftover from Easter!) It’s another 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, don’t be surprised if the Easter bunny comes comes back for a nibble! Hope your family enjoys eating this healthy spinach salad as much as mine does. Let me know: which version did they like best hot or cold?
(Makes 4 servings)
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.
8 grams protein
5 grams carbohydrate
12 grams fat
2.5 grams saturated fat
113 milligrams cholesterol
2 grams dietary fiber
246 milligrams sodium