Easy Pack and Go Salad
Serves
2
Prep Time
10 min
Print RecipeIngredients
Ingredients
- 4 cups (1 L) fresh baby spinach
- ½ cup (125 mL) sliced cucumbers (half moons)
- ½ cup (125 mL) halved cherry or grape tomatoes
- ½ cup (125 mL) canned chickpeas, drained and rinsed
- 2 hard boiled eggs, peeled and sliced
Vinaigrette
- ¼ cup (60 mL) extra-virgin olive oil
- 2 tbsp (30 mL) apple cider vinegar
- 1 tbsp (15 mL) minced shallot
- 2 tsp (10 mL) chopped fresh chives
- 1 tsp (5 mL) Dijon mustard
- ½ tsp (2.5 mL) honey
- ¼ tsp (1.25 mL) each salt and pepper
Instructions
Salad
- Step 1
Divide spinach, cucumbers, tomatoes, chickpeas and eggs between two resealable plastic containers.
Vinaigrette
- Step 1
Whisk together oil, vinegar, shallot, chives, Dijon mustard, honey, salt and pepper until combined. Pour into two small resealable plastic containers; pack along with salad.
Tips
Tips: For extra protein, add a sliced grilled chicken breast or leftover steak to the salad.
To cook hard boiled eggs: In saucepan large enough to fit eggs in single layer, place eggs and fill with enough cold water to cover eggs with 1 inch (2.5 cm) of cold water. Cover and bring eggs to rolling boil over high heat. Remove from heat; let stand in water for 18 to 23 minutes depending on the size (18 minutes for medium-size eggs, 20 minutes for large eggs and 23 minutes for extra-large eggs). Drain water; immediately run cold water over eggs until cooled (rapid cooling helps prevent a green ring from forming around yolks).
Nutrition Facts
| Per serving | |
|---|---|
| Calories | 440 |
| Fat | 33 g |
| Saturated Fat | 0 g |
| Trans Fat | 0 g |
| Carbohydrate | 23 g |
| Fibre | 6 g |
| Sugars | 4 g |
| Protein | 13 g |
| Sodium | 570 mg |
