Spinach Salad with Apples and Eggs

Enjoy a simply delicious spinach salad with hard-boiled eggs, apples, and dried figs.

Yield

4 Servings

Serving size

1 serving

Rating

3.87 of 5 (173 ratings)

Food groups

• Fruit: 1 1/2 cups
• Grains: 1/2 ounces
• Protein Foods: 1 ounce
• Vegetables: 3/4 cups

Ingredients

• 4 large eggs
• 2 apples
• 8 cups fresh spinach
• 1 cup dried figs (about 16 figs or one 7-ounce package)
• 1 cup croutons (whole grain if available)
• 1/2 cup light honey mustard or poppy seed dressing

Directions

1. To hard boil eggs: Place eggs in saucepan large enough to hold them in a single layer.
2. Add cold water to cover eggs by 1 inch.
3. Heat over high heat just to boiling.
4. Remove from heat and cover.
5. Let eggs stand in hot water about 12 minutes.
6. Drain and fill pan with cold water; let sit 10 to 15 minutes.
7. Peel and slice. (If making ahead, refrigerate cooked unpeeled eggs.) Prepare other ingredients while eggs are cooking and cooling.
8. Wash, slice, and core apples.
9. Cut apples and dried figs into bite-sized chunks.
10. Wash and drain spinach.
11. To plate, divide ingredients evenly among four plates, top spinach with apples, eggs, dried figs, and croutons.
12. Drizzle with dressing.

Nutrition per serving

Notes

Serving Suggestions: Serve with a glass of 100% grape juice together with vanilla or lemon low-fat yogurt.

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Source

Recipe by: Produce for Better Health Foundation

Published by: the U.S. Department of Agriculture (Center for Nutrition Policy and Promotion / SNAP-Ed) on MyPlate Kitchen at https://www.myplate.gov/recipes/spinach-salad-apples-and-eggs. Federal works are public domain in the United States.