Spinach and Egg Salad

Ingredients

• 1 pound fresh spinach
• 2 tablespoons red-wine vinegar
• 1 ablespoon Dijon-style mustard
• Salt and freshly ground pepper to taste
• 4 tablespoons olive oil
• 2 hard-cooked eggs, boiled for 10 minutes
• 4 tablespoons finely chopped Italian parsley

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    186 calories; 16 grams fat; 2 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 4 grams carbohydrates; 2 grams dietary fiber; 0 grams sugars; 6 grams protein; 93 milligrams cholesterol; 169 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Trim off and discard any tough stems or bruised spinach leaves. Wash thoroughly in several changes of cold water. Drain and shake off excess water.
2. Combine the vinegar, mustard, salt, pepper and oil in a small bowl and blend well with a wire whisk.
3. Peel the eggs and chop them coarsely. Place the spinach in a salad bowl and add the eggs, parsley and the dressing. Toss well and serve immediately.

10 minutes