Spinach and Egg Salad

• 4 cups (1 L) spinach leaves, trimmed, washed, and thoroughly drained
• 2 cups (500 ml) torn leaf lettuce
• 2-4 hard-cooked eggs, peeled and coarsely chopped Combine all the ingredients in a large bowl and toss gently. Serves 4 to 6.

Creamy Vinaigrette Dressing

• 1 shallot, finely chopped
• 1/2 cup (125 ml) extra-virgin olive oil
• 1/4 cup (60 ml) white wine vinegar
• 2 Tbs (30 ml) chopped fresh parsley or chives
• 1 tsp (5 ml) Dijon mustard
• 1/4 cup (60 ml) heavy cream
• Salt and freshly ground pepper to taste