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Spinach and Egg Salad

Spinach and Egg Salad

Print Recipe
Course Salad
Cuisine American
Keyword Food recipe, salad recipe, Spinach and Egg Salad

Ingredients

  • 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

Instructions

  • 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).