Tossed Spinach Salad

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Ingredients

Serves
6
-
+
Conversion
Metric
Imperial
2 eggs
1/2 cup (125 mL) sugar
1/4 cup (50 mL) water
1/4 cup (50 mL) vinegar
1/4 tsp (1 mL) dry mustard
to taste freshly ground pepper
2 pkgs (171 g each) fresh tender spinach leaves, torn into bite-size pieces*
1 pkg (227 g) fresh mushrooms, sliced
3 celery stalks, sliced
2 medium tomatoes, cut into wedges
1 cucumber, sliced
1 lb (450 g) chicken breast, boneless, skinless, grilled and sliced
8 hard cooked eggs, cut into wedges
Nutritional Facts
Amount Per Serving
311 Calories
Protein
31.1g
Fat
9.9g
Carbohydrate
25.3g

Directions

Beat eggs with sugar and water in a microwave safe medium bowl. Microwave on High for 1 minute. Stir in vinegar, dry mustard and pepper; microwave on High for 1-1/2 to 2 minutes, whisking at half time during cooking; set aside. Toss spinach with mushrooms, celery, tomatoes and cucumber. Divide among six dinner plates. Top with an equal amount of chicken slices and egg wedges. Drizzle with warm dressing.

* Spinach leaves can be wilted and drained.

Recipe tested in a 650-watt microwave oven.

Preparation: 15 minutes

Cooking: 2 minutes