Spinach and Egg Salad

Name: Spinach and Egg Salad
Total time: 10 min
Yield: 4 servings
Ingredients: 1 pound fresh spinach; 2 tablespoons red-wine vinegar; 1 ablespoon Dijon-style mustard; Salt and freshly ground pepper to taste; 4 tablespoons olive oil; 2 hard-cooked eggs, boiled for 10 minutes; 4 tablespoons finely chopped Italian parsley

By Pierre Franey

Total Time: 10 minutes
Rating: 4(23)
Comments: Read comments

Featured in: 60-Minute Gourmet

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Ingredients

Yield:4 servings

1pound fresh spinach
2tablespoons red-wine vinegar
1ablespoon Dijon-style mustard
Salt and freshly ground pepper to taste
4tablespoons olive oil
2hard-cooked eggs, boiled for 10 minutes
4tablespoons finely chopped Italian parsley

Ingredient Substitution Guide

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Preparation

Step 1
Trim off and discard any tough stems or bruised spinach leaves. Wash thoroughly in several changes of cold water. Drain and shake off excess water.
Step 2
Combine the vinegar, mustard, salt, pepper and oil in a small bowl and blend well with a wire whisk.
Step 3
Peel the eggs and chop them coarsely. Place the spinach in a salad bowl and add the eggs, parsley and the dressing. Toss well and serve immediately.