Walnut, Spinach, and Egg Salad
45 min preparation + 15 min cooking
Serving Size / Yield
- 8 C baby spinach leaves, stems trimmed, washed, and dried
- 1/2 C whole or chopped toasted walnuts
- 1/3 C sliced hard-boiled egg.
- 1/4 C sliced roasted sweet potato
- 1 Tsp olive oil
Coat sweet potato slices with oil and cook on sheet in 450º heated oven for 18 minutes.
Removes, mix all ingredients together in bowl and serve.
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