Serves 4
Prep: 15 min.
Cook: 10 min.
Ingredients
- 2.5 oz. fresh spinach;
- 2.5 oz. baby kale;
- 3/4 cup celery, chopped;
- 3/4 cup dried cranberries;
- 4 eggs;
- 1 to 2 clementines, segmented;
- 1 large Granny Smith apple, cored and sliced;
- 1/4 cup pine nuts, roasted;
Poppy seed dressing ingredients
- 1/4 cup extra-virgin olive oil;
- 3 tbsp. fresh lemon juice;
- 1/8 tsp. paprika;
- 1/8 tsp. onion powder;
- 1 tbsp. poppy seeds;
Preparation
- Bring a saucepan filled with water to a boil.
- Slowly and carefully add the eggs. Cover, remove from heat, and let the eggs cook for 9 to 10 minutes.
- Place the cooked eggs in bowl of ice water for 2 to 3 minutes.
- Peel and slice the eggs.
- In a bowl, combine all the ingredients for the dressing, and whisk until well-emulsified.
- In a salad bowl, combine the spinach, kale, apple, celery, cranberries, and oranges.
- Drizzle the dressing on top, and toss gently until well coated.
- Place the sliced eggs on top, and sprinkle with pine nuts before serving.
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