Spinach Salad with Eggs
![](https://www.easttexasfoodbank.org/wp-content/uploads/2020/10/Spinach-Salad-with-Eggs-250x250.jpg)
Image Source/Recipe Source: www.cookingmatters.org
- 5 cups Fresh Spinach
- 3 large eggs
- 1/3 cup dried cranberries
- 1/2 cup Parmesan cheese, grated
- 1/4 cup canola oil
- 1 tbsp vinegar
- 1 tbsp honey
- 1 tsp salt
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Wash and dry spinach. Remove stems. Tear leaves into bite-sized pieces.
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In a medium pot, add eggs. Cover with cold water by one inch. Bring just to a boil. Cover and remove from heat right away. Let sit 15 minutes. Remove eggs. Plunge into cold water to help cool. This will make it easier to peel shells.
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Peel and slice eggs. Chop slices.
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In a large bowl, add spinach, eggs, and dried cranberries. Sprinkle cheese on top.
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. In a jar, add oil, vinegar, honey, and salt. Cover tightly with lid. Shake well.
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Just before serving, drizzle dressing over salad. Toss to coat spinach leaves.