Spinach Salad with Apples and Eggs
Source: Produce for Better Health Foundation
Published by the USDA MyPlate Kitchen library. Read from an archived copy of the source page captured 2025-12-31.
Enjoy a simply delicious spinach salad with hard-boiled eggs, apples, and dried figs.
- Makes
- 4 Servings
Ingredients
- 4 large eggs
- 2 apples
- 8 cups fresh spinach
- 1 cup dried figs (about 16 figs or one 7-ounce package)
- 1 cup croutons (whole grain if available)
- 1/2 cup light honey mustard or poppy seed dressing
Directions
- 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.
Notes
Serving Suggestions: Serve with a glass of 100% grape juice together with vanilla or lemon low-fat yogurt. Learn more about: Apples Spinach
Quoted for reference only, exactly as the source printed it, so check product labels yourself before relying on any of it. The methodology page covers the guarantee, and how a contributor can have their text removed on request.