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EGG AND SPINACH SALAD




Source of Recipe


unknown


List of Ingredients




2 1/2 Tablespoons balsamic vinegar or red wine vinegar

1 teaspoon Dijon mustard

1/4 teaspoon salt

1/8 teaspoon black pepper

1/3 cup plus 2 Tablespoons olive oil

3 slices of white sandwich bread, quartered into triangles

1 pound fresh spinach, washed and dried

1 small red onion, thinly sliced

8 hard-cooked eggs, peeled and sliced

12 cherry tomatoes, halved



Recipe



1. In a small bowl, whisk together the vinegar, mustard, salt and pepper. Gradually whisk in 1/3 cup oil. Set aside the dressing.

2. In a large nonstick skillet over medium heat, cook the bread triangles in 1 tablespoon oil until golden. Place in a salad bowl with the spinach. Add the onion and the remaining tablespoon oil to the skillet. Cook until the onion is soft, 8 minutes. Stir the dressing into the onion mixture; keep warm.

3. Add the egg slices and tomatoes to the salad. Drizzle with the dressing and toss.