Spinach Salad with Eggs and Croutons

Name: Spinach Salad with Eggs and Croutons
Yield: 1 serving
Ingredients: 1 soup bowl full of spinach (or lettuce); 2 boiled eggs; 1/3 cup buttermilk dressing; 50 g feta cheese; 2 slices of day-old bread; 2 tablespoons oil; 1 teaspoon olive oil; salt, pepper

April 15, 2009

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Recipe: Spinach Salad with Eggs and Croutons

I still owed you a salad using the buttermilk-based dressing I posted last time. Now you can make this salad especially if you have leftover Easter eggs. And if you have doubts about eating raw spinach, which is very healthy, you can substitute with lettuce.

Ingredients

1 soup bowl full of spinach (or lettuce)
2 boiled eggs
1/3 cup buttermilk dressing
50 g feta cheese
2 slices of day-old bread
2 tablespoons oil
1 teaspoon olive oil
salt, pepper

Servings: 1

How to prepare spinach salad with eggs and croutons

The spinach should be as young as possible for the best salad. Remove the stems and wash well. If the spinach leaves are larger, cut them into pieces. Place in a bowl.
* if using lettuce, wash the leaves, stack them on top of each other, roll them like a cigar and cut into strips across the width
Mix the dressing well with the finely crumbled cheese.
Cut the bread into cubes. Heat the oil in a pan and add the bread seasoned generously with salt and pepper. Stir quickly, about 1 minute, until the croutons are crispy. Place over the spinach.
Mix everything well. Place the salad with croutons on a plate and arrange the sliced eggs on top.
Drizzle with 1 teaspoon of olive oil. Serve immediately, otherwise the croutons will get soggy.

Spinach Salad with Eggs and Croutons

Ingredients

How to prepare spinach salad with eggs and croutons

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