Spinach Salad with Egg and Honey Dijon
- 1 bunch of spinach
- 6 grape tomatoes
- 4 radishes
- 1 small red onion
- 2 hardboiled eggs
- Salt and pepper (to taste)
For the dressing:
- 1 teaspoon of Dijon mustard
- 1 teaspoon honey
- 1 Tablespoon apple cider vinegar
- 2 Tablespoons olive oil
Hard boil your eggs first (10 minutes at a rolling boil should do it). Set those aside in a bowl of cool water once they’re done to stop the cooking process + cool them off a bit.
Next, put the dressing ingredients in a small bowl and whisk until well blended.
Wash the spinach and chop or tear it into smaller bits (if the leaves are really large). Wash off the grape tomatoes and radishes. Halve the tomatoes and slice the radishes. Slice the red onion in half, then slice in 1/4″ pieces.
Throw it all in a larger bowl to toss. Shell and slice the eggs and throw those into the mix. Add a little salt and pepper if you like. Pour on the dressing and toss again.
Makes 1 large salad or 2 small salads. Just double the recipe if you want more. If you want to make extra dressing and store it, I’d put it in the fridge in an air tight container and use within 3 days.