Loaded Spinach & Egg Salad Recipe
Prep time
Cook time
Total time
Serves: 2
  • 4 large organic eggs
  • 6 c. organic baby spinach
  • 1 oz. organic sunflower seeds
  • 1 c. grated organic carrot
  • 2 c. organic alfalfa sprouts
  1. Place eggs in a single layer in a saucepan; cover with water. Bring to a simmer over medium-high heat. Reduce heat to low, cover and cook at the lowest simmer for 10 minutes.
  2. Pour off the hot water and run cold water over the eggs until they are completely cooled.
  3. Peel the eggs and roughly chop.
  4. Toss spinach and 2 tablespoons dressing in a large bowl. Divide between plates.
  5. Top with sprouts, chopped eggs, beets, carrots and sunflower seeds. Drizzle with the remaining 2 tablespoons dressing.
  6. Serve.
Recipe by Healing Gourmet at https://healinggourmet.com/healthy-articles/loaded-spinach-egg-salad/