Spinach Power Salad

For a medium rare egg (see note):
Place the egg in a small pot and add water until it reaches just about 1/4 inch over the egg so it is completely submerged. Place the pot on the stove and heat over high heat until the water comes to a rolling boil. Once it reaches a rolling boil, turn the heat all the way down to low and allow the egg to simmer for exactly 4 minutes. Immediately place the egg in ice cold water (by “shocking” the egg, it will prevent the inside of the egg from continuing to cook). Allow egg to cool. Peel the shell off.

For the salad:
Slice the egg in half and place with the sliced tomatoes and chopped green onion on the bed of spinach

For the salad dressing:
In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, lemon juice, salt, pepper, and red pepper flakes.

Drizzle dressing over the salad and serve immediately.

Notes:
1. If you do not like the inside of the egg to be at all runny, follow the directions above but leave the egg to simmer for 12 minutes instead of the 4 minutes listed.
2. This recipe is 231 calories less than Panera Bread’s Spinach Power Salad. It is a much healthier alternative with no compromise to flavor or portion.