Spinach, Red Onion and Cheese Salad with Quails' Eggs

A fresh spinach and Wensleydale salad tossed with lemon dressing, topped with both fried and poached quails' eggs.

Vegetarian Quick Salad Spinach Quail Eggs

Estimated Nutrition

Calories

615.4

kcal / serving

615.4 kcal total

Carbs

8.9g

per serving

8.9 g total

Fat

57.5g

per serving

57.5 g total

Protein

18.2g

per serving

18.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Wensleydale Cheese

crumbled

Fruits

0.5

piece

Lemon

juice only

NutsSeeds

pinch

Salt

to taste

pinch

Black Pepper

freshly ground, to taste

OilsFats

tbsp

Olive Oil

Other

piece

Quails' Egg

fried

Vegetables

Spinach

baby leaves, one handful

0.25

piece

Red Onion

sliced

0.5

piece

Beef Tomato

chopped

Method

Transfer the salad to a plate and serve topped with the fried and poached quails' eggs.

Combine the spinach, sliced onion, crumbled cheese, and chopped tomato in a bowl.

Whisk the olive oil, lemon juice, salt, and pepper together and drizzle over the salad components.