Tossed Spinach Salad

Serves: 6
Cooking Time: 2 MINS
Total Calories: 311 CALS
Nutrients per serving:
- 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
Ingredients
- 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