lunch
Spinach Salad with Apples and Eggs
Ingredients, directions and serving information for Spinach Salad with Apples and Eggs.
Original recipe text is provided in English.
Servings: 4
Total time: 45 min
Ingredients
- 4 large eggs
- 2 apples
- 8 cups fresh spinach
- 1 cup dried figs
- 1 cup croutons
- 1/2 cup light honey mustard or poppy seed dressing
Instructions
- To hard boil eggs: Place eggs in saucepan large enough to hold them in a single layer. Add cold water to cover eggs by 1 inch. Heat over high heat just to boiling. Remove from heat and cover. Let eggs stand in hot water about 12 minutes. Drain and fill pan with cold water; let sit 10 to 15 minutes. Peel and slice. (If making ahead, refrigerate cooked unpeeled eggs.)
- Prepare other ingredients while eggs are cooking and cooling.
- Wash, slice, and core apples.
- Cut apples and dried figs into bite-sized chunks.
- Wash and drain spinach.
- To plate, divide ingredients evenly among four plates, top spinach with apples, eggs, dried figs, and croutons. Drizzle with dressing.
Source-reported nutrition per serving
serving Size1 serving
calories349 calories
protein10g
carbohydrate56g
fat9g
saturated Fat2g
fiber7g
sugar37g
sodium387mg
cholesterol206mg
These values describe the source recipe and serving, not a new analysis by BiteCal. The primary nutrition record has not been independently revalidated. Ingredient substitutions and serving sizes change the result.
Recipe source
Functional recipe facts retrieved from an archived mirror on 20 October 2026; functional directions retained as an archive reference. Source and rights of original photographs have not been verified, so they are not reproduced.
AI-assisted draft. Editorial review pending.
