Winter
Salad
with Quail Eggs (dairy)
serves 4
8 quail eggs *
1 (6 ounce) bag baby spinach leaves
1 cup shredded red cabbage
1/2 medium red onion, chopped finely
1 rib celery, cut in thin strips, about 1-inch long
3-4 ounces sharp cheddar cheese, coarsely grated
1/4 cup oil and vinegar dressing or as desired
1 tablespoon pine nuts
* available in farmers
markets
Poach the quail eggs: half
fill a shallow pan with simmering water over low heat. . Add
1 tablespoon white vinegar. Using a thin knife, gently break
the quail eggs, one at a time, into a cup. Carefully lower
the cup into the simmering water, allowing some of the water
to cover and firm up the egg. before sliding into the water.
Cook for about 2 minutes or until the white is firm. Lift
the eggs out with a slotted spoon and set on paper towels.
In a large bowl, toss
together the spinach, cabbage, onion, celery, cheese and
dressing. Divide onto 4 salad bowls or plates. Top each
serving with 2 quail eggs and garnish with pine nuts.
approx. nutrients per
serving: calories – 154 protein – 8g carbohydrates –
3g
fat – 12g cholesterol –
102mg sodium – 285mg
