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Spinach And Egg Salad

Gadget.Cook's picture
  Fresh spinach 1 Pound (450 Gram)
  Spring onions 1 Bunch (100 gm)
  Freshly ground black pepper To Taste
  Freshly grated nutmeg 1 Teaspoon
  Oil 4 Tablespoon
  White wine vinegar/Lemon juice 1 Tablespoon
  Hard boiled eggs 2 (To Garnish)
  Salt To Taste

Remove and discard any coarse stems from the spinach, then chop roughly, using the double-bladed chopping knife.
Trim the spring onions and chop.
Mix with the spinach and add seasoning and nutmeg to taste.
Mix the oil and vinegar together thoroughly.
Pour over the spinach and toss gently.
Taste and adjust the seasoning.
Chop the eggs, using the double-bladed chopping knife, and sprinkle over the spinach.

Recipe Summary

Side Dish

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Average: 4 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 875 Calories from Fat 671

% Daily Value*

Total Fat 76 g116.8%

Saturated Fat 13.1 g65.7%

Trans Fat 0 g

Cholesterol 483.4 mg161.1%

Sodium 905.7 mg37.7%

Total Carbohydrates 28 g9.4%

Dietary Fiber 13.9 g55.5%

Sugars 6.9 g

Protein 30 g59.1%

Vitamin A 884% Vitamin C 244.5%

Calcium 59.3% Iron 86.9%

*Based on a 2000 Calorie diet

Spinach And Egg Salad Recipe