Spinach salad with apples and eggs

Breakfast salads

Preparation

To hard-boil eggs: Place eggs in saucepan large enough to hold them in 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 10-15 minutes. Peel and slice. (Can be done ahead. 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-size 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.

Tips from the author

Recipe Nutrition Information per Serving:

Calories: 360
Total Fat: 11g
Saturated Fat: 2g
% of Calories from Fat: 28%
% Calories from Sat Fat: 5%

Protein: 9g
Carbohydrates: 59g
Cholesterol: 185mg
Dietary Fiber: 10g
Sodium: 560mg