Egg, Spinach, Tomato and Onion Salad

Ingredients

• Egg2 count (110 g)
• Spinach1 cup (30 g)
• Tomato1 count (130 g)
• Onion1/4 count (38 g)
• Lettuce1 cup (35 g)
• Vinegar1 tablespoon (10 g)
• Olive Oil1 tablespoon (10 ml)
• Oregano1 pinch (1 g)

Instructions

1. 1

   Step 1

   Put the eggs in a pot with boiling water and let boil for 8-10 minutes. Once ready, remove, let cool and peel.

2. 2

   Step 2

   In the meantime, wash the vegetables.

3. 3

   Step 3

   Slice the tomato and cut the onion into strips. If you want, you can also add pickled onions.

4. 4

   Step 4

   For the dressing, mix the olive oil with the vinegar, oregano and salt and pepper to taste.

5. 5

   Step 5

   Put the lettuce, spinach, tomato, onion and the eggs (cut into pieces or sliced) in a bowl. Mix with the dressing and serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Egg, Spinach, Tomato and Onion Salad can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.