Asian Spinach And Egg Dinner Salad Recipe

Fusion cuisine

Asian Spinach and Egg Dinner Salad recipe

About this recipe

A refreshing Asian-inspired spinach salad with eggs, crispy noodles, and water chestnuts, perfect for a light yet satisfying dinner. This dish combines vibrant flavors and textures for a wholesome meal.

Ingredients

  • 1 Bunch Spinach Fresh 1 Bunch
  • 12 Per Pack Daylesford Organic Mixed Weight Eggs
  • 250 Ml Lucy'S Dressings Lime & Chilli Asian Dressing
  • 1Pc White Cabbage 1pc
  • 400 g Manning Impex Frozen Tempeh 400G
  • - Celery
  • 170G Quorn Deli Chicken

Instructions

  1. 1. Wash and tear 200 g of fresh spinach into bite-sized pieces and place them in a large salad bowl.
  2. 2. Thinly slice 1 stalk of celery and refrigerate it for 1-2 hours to crisp up.
  3. 3. Boil 4 eggs until hard-boiled (about 10 minutes), then peel and chop them into small pieces.
  4. 4. Heat a pan and cook 200 g of Quorn deli chicken until lightly browned. Once cooled, chop it into small pieces.
  5. 5. Add the sliced celery, shredded white cabbage, chopped tempeh, and the chopped eggs to the spinach in the salad bowl.
  6. 6. Sprinkle the cooked Quorn deli chicken over the salad.
  7. 7. Toss the salad gently with your desired amount of Asian-style dressing just before serving.