Spinach Salad with Egg and Salmon Recipe

  • 1 teaspoon red wine vinegar
  • 1/2 teaspoon Dijon mustard
  • 1 tablespoon olive oil
  • 3 cups packed baby spinach leaves
  • Salt and pepper to taste
  • 3/4 cup leftover cooked salmon, flaked
  • 1 egg, hard-cooked
  1. In a medium bowl, stir together vinegar and mustard. Slowly whisk in oil. Toss in spinach, coating evenly with the vinegar mixture. Season to taste with salt and pepper.
  2. Divide spinach between two plates and arrange salmon on top. Finely chop egg and sprinkle over salads.