Spinach Salad with Soft-Boiled Eggs, Cherry Tomatoes, Corn & Creamy Dressing
Fresh, vibrant, and packed with nutrients, the Spinach Salad with Soft-Boiled Eggs, Cherry Tomatoes, Corn & Creamy Dressing is a delightful option for any meal. This salad features tender spinach leaves, juicy cherry tomatoes, and sweet corn, all topped with perfectly soft-boiled eggs and a creamy dressing that elevates the dish’s flavors. Whether you enjoy it as a light lunch or a side dish for dinner, this salad is quick to prepare and visually appealing.
- Prep Time: 10 minutes
- Cook Time: 7 minutes
- Total Time: 17 minutes
- Yield: Serves 2
- Category: Salad
- Method: Boiling
- 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)
- 3 tbsp creamy salad dressing (ranch or yogurt-based)
- Salt & pepper to taste
Instructions
- Boil the eggs in water for exactly 7 minutes for soft-boiled perfection. Transfer to cold water once cooked, peel, and cut in half.
- Rinse spinach leaves and halve cherry tomatoes. If using canned corn, drain well.
- In a large bowl, layer spinach leaves first, followed by cherry tomatoes and corn.
- Top with egg halves and drizzle with the creamy dressing. Season with salt and pepper to taste.
- Serve immediately to enjoy the freshest flavors.
Nutrition
- Serving Size: 1 salad (approximately 250g)
- Calories: 320
- Sugar: 4g
- Sodium: 220mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 6g
- Protein: 15g
- Cholesterol: 370mg