Salade aux épinards

6 portions

préparation 10 min.

cuisson 2 min.

Imprimer la recette

Valeur nutritive par portion

Calories

350

Lipides

12 g

Lipides saturés

3.5 g

Lipides trans

0 g

Sodium

240 mg

Glucides

26 g

Fibres

3 g

Sucres

20 g

Protéines

37 g

Ingrédients

œufs

1/2 tasse

125 ml

de sucre

1/4 tasse

50 ml

d’eau

1/4 tasse

50 ml

de vinaigre

1/4 c. à thé

1 ml

de moutarde en poudre

Poivre fraîchement moulu, au goût

2 paquets

de feuilles d'épinards tendres et fraîches (6 on/171 g chacun), déchirées en bouchées*

1 paquet

227 g

de champignons (8 on), frais, tranchés

branches de céléri, en tranches

tomates, moyennes, coupées en quartiers

concombre, en tranches

1 livre

450 g

de poitrine de poulet désossée, sans peau , grillée et tranchée

œufs cuits dur, coupés en quartiers

Préparation

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Battre les œufs avec le sucre et l'eau dans un bol moyen allant au micro-ondes.
Cuire au micro-ondes** à puissance ÉLEVÉE (100 %) pendant 1 minute. Incorporer le vinaigre, la moutarde en poudre et le poivre (au goût); cuire au micro-ondes à puissance ÉLEVÉE (100 %) pendant 1-1/2 à 2 minutes, en battant à mi-cuisson. Mettre de côté.
Mélanger délicatement les épinards avec les champignons, le céleri, les tomates et le concombre.
Répartir dans 6 grandes assiettes.
Garnir d'une égale quantité de tranches de poulet et de quartiers d'œufs.
Arroser de vinaigrette chaude.

Notes

* Les feuilles d'épinards peuvent être égouttées et pressées. ** La recette a été testée dans un four à micro-ondes de 650 watts.

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