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Spinach Salad

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Spinach Salad
4 Medium
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Ingredients (12)

  • 500 ml halved cherry tomatoes
  • 50 ml Nativa Organics
  • Extra Virgin Olive Oil, divided
  • 7ml chopped garlic
  • 5ml coarsely chopped fresh thyme
  • 15ml coarsely chopped parsley
  • salt & fresh ground pepper
  • 4 slices multigrain bread, torn into 1 inch pieces
  • 1.5 ml packed bay spinach
  • 15ml white vinegar
  • 4 eggs
  • 2 green onion
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  1. 1Pre heat your oven to 425 F Toss in tomatoes with 30 ml oil,garlic herbs & season with salt & pepper. Scrape mixture into an over proof baking dish large enough to hold them in a single layer. Roast for 25 minutes, shaking dish occasionally, until the tomatoes are shrivelled & slightly caramelized around the edges. While your waiting on that toss the bread cubes with the remaining 30 ml oil & season with salt. Place them on baking sheet. Remove the tomatoes from oven & place bread cubes in oven Bake for about 10 minutes, turning them once until there golden. Then set them aside. Divide spinach among 4 plates. top with roasted tomatoes, spooning any juices over top. Top each salad with a few croutons. Fill a large pot with with water , add vinegar & bring to a boil over high heat. Crack an egg into a small ramekin. slip 1 egg in at a time & reduce heat to low. Let eggs poach for 3 to 4 minutes until white is set but yolk is still liquid. Use a spoon to individually remove eggs from the water. Place an egg on top of each plate. Sprinkle with green onions !
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