The baby spinach salad with tuna and eggs is easy and quick to prepare. When it starts to get hot, and the desire to cook is less and less, you start preparing quick, no-cook dishes, and that’s when big salads come to the rescue!
I’ll leave you with more recipes to choose from
- Difficulty: Very easy
- Cost: Inexpensive
- Preparation time: 10 Minutes
- Portions: 2 servings
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: Spring, Summer, and Fall
Baby Spinach Salad Ingredients
- 1 cup cherry tomatoes
- 4 cups baby spinach
- 3.5 oz Parmigiano Reggiano DOP (shaved)
- 3.5 oz tuna in oil (drained weight)
- 1 clove garlic (minced)
- 1 pinch salt
- to taste extra virgin olive oil
Tools
- 1 Small pot
- 1 Bowl
- 1 Knife
- 1 Fork
- 1 Cutting board
Preparation of the Baby Spinach Salad
First, we need to cook the eggs. If we have the Bimby, we use the egg cooking mode selecting hard-boiled. Otherwise, take a small pot, put the eggs inside, and cover them with water. Put it on the stove, turn it on, and bring to a boil. Now lower the heat a bit and let them cook for 9 minutes. Once cooked, cool them immediately with cold water, or water and ice. Then peel them.
Now wash and dry the spinach and tomatoes well. Take a bowl, put the salad and the chopped tomatoes inside. Add the drained tuna and shaved Parmesan, then season with salt, garlic, and oil. Mix well and serve, placing the hard-boiled eggs alongside the salad.
Notes
It is advisable to consume the dressed salad immediately.
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