Spinach Salad with Soft-Boiled Eggs, Cherry Tomatoes, Corn & Creamy Dressing
Indulge in the refreshing delight of this Spinach Salad with Soft-Boiled Eggs, Cherry Tomatoes, Corn & Creamy Dressing. This vibrant dish is not only a feast for the eyes but also a powerhouse of nutrition, combining tender spinach leaves with juicy cherry tomatoes and sweet corn. The soft-boiled eggs add a creamy richness that perfectly complements the salad’s fresh flavors. Ideal for a quick lunch or as a light dinner option, this salad is both satisfying and easy to prepare in just 17 minutes.
- Prep Time: 10 minutes
- Cook Time: 7 minutes
- Total Time: 17 minutes
- Yield: Serves 1
- Category: Salad
- Method: Boiling/Assembling
- Cuisine: American
Ingredients
Scale
- 2 large eggs
- 2 cups fresh spinach leaves
- 1 cup cherry tomatoes, halved
- 1 cup cooked corn kernels (fresh, frozen, or canned)
- 1 cup tuna chunks (optional)
- 3 tbsp creamy salad dressing (ranch, Caesar, or yogurt-based)
- Salt & pepper to taste
Instructions
- Boil the eggs in a large pot for 7 minutes for soft-boiled. Transfer them to cold water to cool before peeling and cutting in half.
- Rinse the spinach leaves thoroughly and halve the cherry tomatoes. Drain canned corn if using.
- In a large bowl or on a plate, layer spinach leaves followed by cherry tomatoes and corn. If desired, add tuna chunks for extra protein.
- Place egg halves on top and drizzle with your choice of creamy dressing. Season with salt and pepper to taste.
- Serve immediately for optimal freshness.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 350mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 186mg