Written by Marie Annette Clark
272 Calories
Carbohydrates 15g
Fat 3.5g
Protein 26.9g
Ingredients
1 cup baby spinach, prewashed
1 cup hard-boiled free-range egg whites, sliced
¼ cup red onion, chopped
¼ cup white button mushrooms, chopped
2 tbsp red wine vinegar
2 tbsp pecans
1 tsp Dijon mustard
Note: For the highest quality, consider buying organic for as many ingredients as possible.
Directions
- Place eggs in a saucepan, cover with water and bring to a boil. Turn off the heat letting the eggs sit in the water for approximately 20 minutes then drain. Once cool, peel the eggs, remove yolk then slice whites.
- Chop mushrooms and thinly slice the red onion. If preferred, add onion to a skillet cooking slowly until caramelized.
- Whisk together vinegar and mustard to form the dressing.
- Arrange the salad to your preference. Nutritious and delicious!