This simple salad recipe calls for medium-boiled eggs seasoned with a lemon vinaigrette. Hearty spinach stands up to the eggs and chopped tomato adds a sweet juicy texture. This recipe comes to us from Nimisha of Club Dine In!
- 4 eggs
- 1/4 cup nonfat milk
- 2 teaspoons lemon juice
- salt and pepper, to taste
- 2 tomatoes, chopped
- 8 cups spinach or greens of choice
Place the eggs in a saucepan and fill the saucepan with cold water until the water covers the egg by 1 inch. Prepare a bowl of ice water.
Place the saucepan over high heat and bring to a boil. As soon as the water has reached a medium boil, turn heat down to medium-low and cook for 6 minutes.
Remove eggs from the water with a slotted spoon and place in the bowl of ice water to stop the cooking process immediately. Chill in the ice water for about 5 minutes, or until the egg has cooled.
Whisk the nonfat milk with the lemon juice and season with salt and pepper to taste.
Divide the chopped tomato and spinach into 4 portions. Crack the eggs on all sides and slide off the shells and rinse to remove shells.
Cut the eggs in half and top the salads with them. Dress with the lemon vinaigrette, taste and season with salt and pepper, if desired. Enjoy!