Spinach Salad with Hard-boiled Eggs and Mandarins, and Pear Nectar Dressing
| Preparation: | 15 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 2 min |
| Total: | 17 min |
servings
| Category: | Accompaniment |
| Subcategory: | Salads |
| Source: | Metro |
Recipe ingredients
- 2 bags baby spinach
- 4 Irresistibles Life Smart omega-3 eggs*, hard-boiled and quartered
- 24 mandarin segments
- ¼ cup (60 mL) grated carrot
- ¼ cup (60 mL) finely sliced green onions
- Dressing
- 2 Tbsp. (30 mL) hazelnuts*, coarsely chopped
- ½ cup (125 mL) cold-pressed sunflower oil
- 1 Tbsp. (15 mL) Irresistibles Dijon mustard*
- 2 Tbsp. (30 mL) shallots, chopped
- 2 tsp. (10 mL) chopped fresh tarragon
- 1 Tbsp. (15 mL) honey*
- 2 Tbsp. (30 mL) Irresistibles pear nectar*
- 2 Tbsp. (30 mL) cider vinegar
Preparation
Put spinach, mandarins, carrots and green onions in a salad bowl.
Add quartered hard-boiled eggs.
In a skillet, toast hazelnuts. Set aside.
In a bowl, combine remaining dressing ingredients. Set aside.
Pour dressing over salad. Do not toss. Garnis with hazelnuts. Serve immediately.
Excellent with horse meat kebabs or quinoa pilaf.
Suggestion
Hard-boiled eggs cooking
Cooking time will vary depending on the temperature and size of eggs.
Eggs may be poached the day before and kept in cold water.
To warm eggs, drop into boiling water for 2 minutes.
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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