To hard boil the egg, place the egg in a pot with water so that the water is 1 inch over the egg. Set a timer for 20 minutes. Heat to water on high until it boils. Then, turn the heat down to medium-high. When the timer rings, run the egg under cold water for 1 minute. Then remove the eggshell. Chill the egg before adding it to the salad.
Wash and dry all of the vegetables.
Place the spinach at the bottom of the salad bowl.
Peel the carrot. Cut it into thin rounds (approximately ¼ inch thick). Put the chopped carrot on top of the spinach.
Peel the cucumber. Cut it into quarters lengthwise. Then cut it into ½ inch thick pieces. Put the chopped cucumber on top of the carrot.
Cut the tomatoes in halves. Put the tomatoes on top of the cucumber.
Cut the egg into four pieces lengthwise. Holding the pieces together, turn the egg 90°, and cut it again into four pieces. Put the diced egg on top of the tomatoes.
Dress the salad by drizzling the olive oil and balsamic vinegar over the top.
The salad (minus the olive oil and balsamic vinegar dressing) will keep well in the refrigerator for up to 3 days. Just add the dressing when you’re ready to eat the salad or in the morning if it’s being packed to go.
Hard-boiled eggs will keep in the refrigerator for several days. Cook them ahead of time to save time on salad prep.
Arora Signature Salad
Amount Per Serving
Calories 227Calories from Fat 117
% Daily Value*
Total Fat 13g20%
Saturated Fat 3g15%
Polyunsaturated Fat 2g
Monounsaturated Fat 7g
Total Carbohydrates 18g6%
Dietary Fiber 6g24%
* Percent Daily Values are based on a 2000 calorie diet.
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