Skills Developed: Boil, Measure, Peel, Mix, Chop, Grate
2 large Eggs8 cups fresh Spinach leaves (about 2 bunches)3 teaspoons apple cider Vinegar or other vinegar4 1/2 tablespoons Olive oil or vegetable oil2 small Garlic cloves, minced or crushed through a press (optional)2/3 cup chopped Pecans, Walnuts or other nuts OR 2/3 cup crumbled Feta cheese or grated Mozzarella cheeseSalt and pepper to taste
Place eggs in a saucepan and cover with cold water. Cook uncovered over medium heat until water just comes to a boil. Remove from heat, cover, and let sit 20 minutes. Drain water and rinse eggs with cold water to stop the cooking. Peel and chop eggs. Chop nuts or grate or crumble cheese and set aside.To make dressing, combine vinegar, garlic (if desired) and oil in a small jar. Screw lid on tightly and shake until well blended.Wash and dry spinach leaves (using a salad spinner or colander). Tear into bite-size pieces and place in salad bowls. Sprinkle with chopped egg, nuts, and/or cheese. Drizzle dressing over salad and toss to coat. Season with salt and pepper to taste. Serve at once.
Nutrition calculated 7/18/12 based on nuts, not cheese.Kids can help with every step of this recipe, from boiling and peeling the eggs to washing and tearing the spinach, chopping the nuts or grating/crumbing the cheese, measuring and mixing the dressing and assembling the salads.
This program, brought to you by Dairy Council of California, aligns with the Dietary Guidelines for Americans.
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