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