Spinach Salad with Eggs and Watercress Dressing
  • 4ounces watercress
  • 2tablespoons extra-virgin olive oil
  • 2tablespoons flaxseed oil
  • 1tablespoon fresh lemon juice
  • 1/2 tablespoon white balsamic vinegar
  • 1/2teaspoon fresh tarragon leaves
  • 1/4teaspoon sea salt
  • 1/4teaspoon freshly ground black pepper
  • 3ounces baby spinach
  • 1 small bunch scallions, , thinly sliced on a diagonal, divided(or 4 green onions)
  • 4 hard-boiled eggs, peeled and quartered lengthwise
  • 1/4 cup coarsely chopped walnuts
  • 3/4cup halved grape tomatoes
  1. Select only leaves and tender upper stems of watercress; wash and dry. Measure 3/4 cup packed watercress and place in blender. Add oils, lemon juice, vinegar, tarragon, salt, and pepper. Blend until smooth.
  2. Place spinach, remaining watercress, half the sliced scallions, and tomatoes in a large bowl. Add three-fourths of the dressing and toss thoroughly; taste and add more dressing, if desired. Mound on four plates. Season quartered eggs with salt and pepper and place on salads. Sprinkle with walnuts and garnish with remaining scallions. Serve at once.
Recipe Notes
Nutrition Facts
Spinach Salad with Eggs and Watercress Dressing
Amount Per Serving
Calories 356
% Daily Value*
Cholesterol 212mg 71%
Sodium 202mg 8%
Total Carbohydrates 6g 2%
Dietary Fiber 2g 8%
Protein 9g 18%
* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING: 356 cal, 84% fat cal, 34g fat, 5g sat fat, 212mg chol, 9g protein, 6g carb, 2g fiber, 202mg sodium