This recipe provided
by Ontario Egg Producers
Toss up a colourful spinach salad with hard-cooked eggs,
grilled chicken, cucumber, tomatoes and mushrooms for dinner
tonight.
| |
|
| Preparation Time: |
10 minutes |
| Cooking Time: |
2 minutes |
| |
Serves 8 |
| 2 |
Ontario Eggs |
| ¼ cup (50 mL) |
sugar |
| ¼ cup (50 mL) |
water |
| ¼ cup (50 mL) |
white wine vinegar |
| ¼ tsp (1 mL) |
dry mustard |
| |
salt and freshly ground pepper, to taste |
| 2 pkgs (10 oz/284 g each) |
fresh Ontario Spinach Leaves, torn into bite-size
pieces |
| 1 pkg (8 oz/227 g) |
Ontario Mushrooms, sliced |
| 3 |
celery stalks, sliced |
| 2 |
medium Ontario Greenhouse Tomatoes, cut into
wedges |
| 1 |
Ontario Greenhouse Cucumber, sliced |
| 1 lb (450 g) |
boneless, skinless Ontario chicken breast, grilled and
sliced |
| 8 |
hard-cooked Ontario Eggs, cut into wedges |
In a microwave-safe medium bowl, beat eggs with sugar and
water. Microwave on High (100 % power) for 1 minute, whisking
partway through. Stir in vinegar, dry mustard, salt and pepper;
microwave on High for 1 minute, whisking at 30 seconds until
mixture is thickened and creamy. Set aside. Toss spinach with
mushrooms, celery, tomatoes and cucumber. Divide among eight
dinner plates. Top with an equal amount of chicken slices
and egg wedges. Drizzle with some of the warm dressing.
Tips: Store remaining dressing in an airtight container
and use within 5 days. This creamy dressing would be good
on a potato salad, add chopped celery for crunch and fresh
herbs such as parsley, chives, tarragon or dill.
Dressing recipe tested in a 650-watt microwave oven.
| Nutritional Information: |
|
| 1 Serving: |
|
|
Protein: |
23 grams |
|
Fat: |
7 grams |
|
Carbohydrates: |
13 grams |
|
Calories: |
206 |
|
