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Low Fat Spinach Tomato Mimosa

the.instructor's picture
Ingredients
  Fresh spinach 10 Ounce (1 Package)
  Canned whole tomatoes 1 Pound (1 Can)
  Hard cooked egg 1 , shelled
  Sugar 1 Tablespoon
  Salt 1 Teaspoon
  Pepper 1⁄4 Teaspoon
  Cider vinegar 2 Tablespoon
  Water 1 Tablespoon
Directions

GETTING READY
1. Wash and clean the spinach well. Remove the coarse stems.
2. Empty tomatoes from can into a bowl. Remove one firm and large tomato aside for Garnish. Chop the remaining tomatoes coarsely. (Set aside the juices from the can)
3. Boil the eggs. Separate white and yoke. The yoke will be used for garnish
MAKING
4. In a big salad bowl, break the spinach into bite size peices and add the tomatoes. Mix well.
5. Cut the white of the egg and mix into the salad bowl.
6. To make the dressing add sugar, salt, pepper, vinegar and water. Mix well.
7. Pour the dressing over the salad and toss a few times.
8. Add the tomato whole with the sprinkling of egg yoke on top.
SERVING
9. Serve chilled or freshly made alongside the main dish.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
Greek
Course: 
Side Dish
Method: 
Tossed
Dish: 
Salad
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Spinach
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Servings: 
2

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