Image Source/Recipe Source: www.cookingmatters.org
- 5 cups Fresh Spinach
- 3 large eggs
- 1/3 cup dried cranberries
- 1/2 cup Parmesan cheese, grated
- 1/4 cup canola oil
- 1 tbsp vinegar
- 1 tbsp honey
- 1 tsp salt
Wash and dry spinach. Remove stems. Tear leaves into bite-sized pieces.
In a medium pot, add eggs. Cover with cold water by one inch. Bring just to a boil. Cover and remove from heat right away. Let sit 15 minutes. Remove eggs. Plunge into cold water to help cool. This will make it easier to peel shells.
Peel and slice eggs. Chop slices.
In a large bowl, add spinach, eggs, and dried cranberries. Sprinkle cheese on top.
. In a jar, add oil, vinegar, honey, and salt. Cover tightly with lid. Shake well.
Just before serving, drizzle dressing over salad. Toss to coat spinach leaves.