Spinach Corn Salad with Egg and Dijon
This spinach corn salad brings together egg, tomatoes, cheddar, and a quick Dijon dressing in one fresh bowl.
It works as a light lunch or a bright side when you want something cool on the table.
- Prep Time: 12 minutes
- Cook Time: 10 minutes
- Total Time: 22 minutes
- Yield: 1 Salad Recipe
- Category: Salad
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free, Nut Free, Vegetarian
Ingredients
- 1 egg
- 1/4 medium yellow onion
- 10 mixed grape tomatoes
- 2 oz spinach
- 1/2 cup corn
- 1 tsp olive oil
- 1 tsp white vinegar
- 1 tsp Dijon mustard
- Salt and black pepper
- 1/2 tbsp cheddar cheese
Instructions
- Boil the egg until the center is firm, then let it cool slightly.
- Thinly slice the yellow onion.
- Halve the grape tomatoes.
- Chop the spinach and place it in a mixing bowl with the onion and tomatoes.
- Add the corn and toss lightly.
- Whisk the olive oil, white vinegar, Dijon mustard, salt, and black pepper in a small bowl.
- Pour the dressing over the salad and toss to coat.
- Peel and slice the egg.
- Plate the salad, top with the egg slices, and finish with cheddar cheese.
Notes
- Thin onion slices work best so the bite stays balanced.
- Toss the greens before adding the egg so the slices stay neat on top.
- This salad is nicest right after dressing, though the components can be prepped ahead.
Nutrition Information (per serving, estimated)
- Calories: 240
- Total Fat: 13 g
- Saturated Fat: 3.5 g
- Trans Fat: 0 g
- Cholesterol: 195 mg
- Sodium: 180 mg
- Total Carbohydrates: 23 g
- Dietary Fiber: 4 g
- Total Sugars: 9 g
- Added Sugars: 0 g
- Protein: 13 g
- Vitamin D: 1.1 mcg
- Calcium: 160 mg
- Iron: 2.7 mg
- Potassium: 590 mg
% Daily Value based on a 2,000 calorie diet. Nutrition information is an estimate and may vary.