Description
Indulge in a vibrant Spinach Salad with Soft-Boiled Eggs, Cherry Tomatoes, Corn & Creamy Dressing that’s perfect for any meal. This refreshing dish combines tender spinach leaves with juicy cherry tomatoes and sweet corn, topped with perfectly cooked soft-boiled eggs. The rich, creamy dressing ties it all together, creating a satisfying experience that’s visually appealing and nutritious.
Ingredients
Scale
- 2 large eggs
- 2 cups fresh spinach leaves
- 1 cup cherry tomatoes, halved
- 1 cup cooked corn kernels (fresh, frozen, or canned)
- 1 cup tuna chunks (optional, for extra protein)
- 3 tbsp creamy dressing (ranch or yogurt-based)
- Salt & pepper to taste
Instructions
- Boil the eggs in water for 7 minutes for a soft-boiled texture. Transfer them to cold water to cool before peeling and halving.
- Rinse the spinach and halve the cherry tomatoes.
- In a large bowl, layer the spinach first, followed by cherry tomatoes and corn.
- If using tuna, add it at this stage.
- Place egg halves on top and drizzle with creamy dressing; season with salt and pepper as desired.
- Serve immediately for optimal freshness.
- Prep Time: 10 minutes
- Cook Time: 7 minutes
- Category: Salad
- Method: Boiling/Assembling
- Cuisine: American
Nutrition
- Serving Size: 1 salad (250g)
- Calories: 320
- Sugar: 4g
- Sodium: 210mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 6g
- Protein: 18g
- Cholesterol: 186mg