Spinach salad with Hard Boiled Eggs

  • For the salad:
  • 4 cups lightly packed baby spinach
  • 3 tablespoons roasted sunflower seeds, or mixed seeds
  • 1/4 cup sun-dried tomatoes
  • 1/4 cup black olives
  • 2 hard-boiled eggs, sliced
  • For the dressing:
  • 4 cloves garlic, chopped finely
  • 1/4 cup olive oil
  • 2 tablespoons champagne vinegar
  • 1 tablespoon honey
  • 2 teaspoons lemon juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
YIELD: serves 2 to 3 persons
COURSE: Salads and Dressings
CUISINE: Canadian
  1. In a bowl, toss together the spinach, sunflower seeds, garlic, sun-dried tomatoes, and black olives.
  2. Measure in the remaining dressing ingredients and run the blender until the dressing is smooth and emulsified. Taste and adjust salt and pepper as desired.
  3. Divide the salad onto two plates and top with the sliced egg and a drizzle of the dressing. Store any unused dressing in the refrigerator.