Serves: 4
Total Calories: 147

4 large eggs
6 ounces baby spinach leaves
3 tablespoons extra-virgin olive oil
1 tablespoon balsamic vinegar
salt and freshly ground black pepper
1 tablespoon chopped capers

1 Place the eggs in a small saucepan with cold water to cover. Bring the water to a simmer. Cook for 12 minutes. Let the eggs cool under cold running water. Drain and peel.

2 Trim the spinach, discarding any bruised leaves and tough stems. Wash them in several changes of cool water. Dry very well. Tear into bite-size pieces.

3 Separate the cooked egg whites and yolks. Place the yolks in a bowl and mash them. Stir in the oil, vinegar, and salt and pepper to taste. Chop the egg whites and set aside.

4 In a large bowl, toss together the spinach leaves and capers. Add the egg yolk mixture and toss well. Add half the egg whites and toss again.

5 Mound the salad on 4 plates and sprinkle with the remaining egg white. Serve immediately

From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 147
Calories from Fat: 117

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