Spinach Salad with Apples and Eggs

35 min · Serves 4

Based on a recipe from Produce for Better Health Foundation, via USDA MyPlate Kitchen

What goes in

• 4large eggs
• 2apples
• 8 cupsfresh spinach
• 1 cupdried figs
• 1 cupcroutons
• ½ cuplight honey mustard or poppy seed dressing

How to cook it

1. Place the eggs in a single layer in a saucepan and cover them with an inch of cold water.
2. Bring the water to a boil over high heat, then remove from the heat, cover, and let sit for 12 minutes.
3. Drain the hot water and submerge the eggs in cold water for 10 to 15 minutes, then peel and slice them.
4. Rinse and core the apples, then chop both the apples and the dried figs into bite-sized pieces.
5. Wash and thoroughly drain the spinach.
6. Divide the spinach across four plates, layer with the apples, figs, egg slices, and croutons, then finish with a drizzle of dressing.

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