25 Feb Arora Signature Salad
Prep Time | 10 minutes |
Cook Time | 20 minutes |
Servings |
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- 1 egg large
- 2 cups fresh spinach
- 1 carrot
- 1/2 English cucumber
- 6 cherry tomatoes
- 1 1/2 tsp extra virgin olive oil
- 1 tsp balsamic vinegar
Ingredients
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- 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.
Notes:
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.