Spread a bag of washed baby spinach leaves on a wide, microwave safe plate and zap for a minute, just to wilt it a little.
Top with a finely sliced spring onion, 80g each of shelled edamame, sugar snaps and peas, cooked until just tender and drained thoroughly. Sprinkle with 50g cubed feta (or, in this case, reduced-fat Greek-style "salad cheese"), boiled eggs and 1tbs balsamic vinegar. Season with freshly ground black pepper.
it's one for Deb's Souper (soup salad and sammie) Sunday.
4 comments:
This is so fresh and delicious! The eggs are cooked to perfection.
yummy eggs! i've never eaten peas with eggs, though it sounds marvelous!
I realized that I never made it back to comment while I was on my trip. I love this salad--that combination of feta and egg on top makes me happy. ;-) Thanks for sharing it with Souper Sundays!
Sounds quite good. And I like the egg on top.
Post a Comment