Cashew, egg and spinach salad

Cashew, egg and spinach salad


This egg, nut and spinach salad makes for a hearty and healthy lunch when served with a wholemeal dinner roll.

The ingredient of Cashew, egg and spinach salad

  1. 6 eggs
  2. 80mls (1/3 cup) olive oil
  3. 100g (3/4 cup) cashews
  4. 1 tablespoon white wine vinegar
  5. salt & ground black pepper, to taste
  6. 200g baby spinach leaves, washed, dried
  7. 1/2 bunch watercress, trimmed, washed, dried
  8. 2 green shallots, trimmed, finely sliced
  9. 4 wholemeal dinner rolls, to serve

The instruction how to make Cashew, egg and spinach salad

  1. Place the eggs into a medium saucepan, cover with cold water and then bring to the boil over high heat. Boil for 5 minutes and then drain. Place the eggs under cold running water to cool. Peel the eggs and cut into halves.
  2. Heat 2 teaspoons of the Olive oil in a medium frying pan over low heat. Add the cashews and cook, stirring constantly, for 4-5 minutes or until golden. Cool and then roughly chop.
  3. Combine the remaining olive oil, vinegar and salt and pepper to taste in a screw-top jar. Shake until well combined. Place the spinach, watercress, green shallots and cashews in a large bowl. Pour the dressing over and gently toss to combine.
  4. Place the salad on serving plates, top with the halved eggs and sprinkle with pepper. Serve with the bread rolls.

Nutritions of Cashew, egg and spinach salad



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