Description
Indulge in a fresh and vibrant Spinach Salad with Soft-Boiled Eggs, Cherry Tomatoes, Corn & Creamy Dressing. This delightful dish marries nutritious greens with the rich texture of perfectly cooked soft-boiled eggs and the sweetness of cherry tomatoes and corn. Ideal for a light lunch or as an elegant side dish at dinner, this salad is not only visually appealing but also packed with essential nutrients. With quick preparation and the option to customize, it’s perfect for busy days or entertaining guests. Enjoy its creamy dressing that enhances every bite, making this salad a standout choice for any meal.
Ingredients
Scale
- 2 large eggs
- 2 cups fresh spinach leaves
- 1 cup cherry tomatoes, halved
- 1 cup cooked corn kernels (fresh, frozen, or canned)
- 3 tbsp creamy salad dressing (ranch or yogurt-based)
- Salt and pepper to taste
Instructions
- Boil the eggs in boiling water for 7 minutes for soft-boiled perfection. Transfer them to cold water to cool, peel carefully, and cut in half.
- Rinse spinach leaves under cold water and halve the cherry tomatoes. If using canned corn, drain well.
- In a large bowl, layer spinach leaves first, followed by halved cherry tomatoes and corn.
- Place egg halves on top of vegetables. Drizzle with creamy dressing and season with salt and pepper.
- Serve immediately to enjoy optimal freshness.
- Prep Time: 10 minutes
- Cook Time: 7 minutes
- Category: Salad
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 salad
- Calories: 320
- Sugar: 5g
- Sodium: 220mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 240mg