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Spinach salad with egg and walnuts

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Ingredients for 4 servings:

  • 200 g fresh leaf spinach
  • 4 eggs
  • 200 g cocktail tomatoes
  • 100 g walnuts
  • 5 tbsp balsamic vinegar
  • salt and pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 6 minutes; Total time approx. 16 minutes

Hard-boil the eggs and let them cool. In the meantime, wash and finely chop the spinach. Halve the cherry tomatoes and roast the walnuts in a dry pan until fragrant. Quarter the boiled eggs and gently mix with the remaining ingredients. Season with salt, pepper, and stir in the vinegar.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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