Spinach and Egg SaladSpinach and Egg Salad

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The secret to this salad is the small amount of cream in the dressing.

Spinach and Egg Salad 

How to Make Spinach and Egg Salad

Check below for printable version of Spinach and Egg Salad

Spinach and Egg Salad

Spinach and Egg Salad

Print Recipe
Course Salad
Cuisine American
Keyword Food recipe, salad recipe, 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


  • Combine the shallot, olive oil, vinegar, herbs, and mustard in a bowl and whisk to form an emulsion. Whisk in the cream and adjust the seasoning with salt and pepper. Makes about 1 cup (250 ml).


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