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Source: Cookbook Sampler

Spinach Salad with Eggs
Very nutritious, this salad makes a great lunch or side dish.
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Serves: 4
Prep Time: 10 minutes
Cook Time: 10 minutes
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6 cups fresh spinach
1/2 cup sprouts, (optional)
1/4 cup dried cranberries
3 eggs, hard-cooked
1/2 cup nuts, chopped (walnuts, pecans, cashews) or seeds (pumpkin, sunflower)
1/4 cup olive oil
salt, to taste
1 tablespoon red wine vinegar
1 tablespoon honey
2 tablespoons Grated Parmesan cheese




Wash and dry the spinach, tear into bite-sized pieces and place them in a large bowl. Add the sprouts and cranberries.

Peel and chop the eggs. Chop the nuts coarsely in a blender or food processor. Add the olive oil, salt, vinegar and honey to a jar. Cover and shake well. Season with salt to taste, shake again and pour the dressing over the spinach, toss and serve.





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