Must Try Spinach Salad -
Written by Marie Annette Clark

272 Calories
Carbohydrates 15g
Fat 3.5g
Protein 26.9g


1 cup baby spinach, prewashed
1 cup hard-boiled free-range egg whites, sliced
¼ cup red onion, chopped
¼ cup white button mushrooms, chopped
2 tbsp red wine vinegar
2 tbsp pecans
1 tsp Dijon mustard

Note: For the highest quality, consider buying organic for as many ingredients as possible.


  1. Place eggs in a saucepan, cover with water and bring to a boil. Turn off the heat letting the eggs sit in the water for approximately 20 minutes then drain. Once cool, peel the eggs, remove yolk then slice whites.
  2. Chop mushrooms and thinly slice the red onion. If preferred, add onion to a skillet cooking slowly until caramelized.
  3. Whisk together vinegar and mustard to form the dressing.
  4. Arrange the salad to your preference. Nutritious and delicious!

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