Egg White & Spinach Salad

Publish date:
  • ServingsServings


  • 1 bag frozen spinach, thawed and drained
  • 1 large onion, chopped
  • 1-2 tablespoon olive oil
  • 1 dozen eggs, boiled and separated, set yolks aside for another use
  • salt and pepper, to taste
  • 3 tablespoon light mayonaisse
  • 1/2 teaspoon ground cumin, toasted


In saucepan, sauté onion in olive oil until translucent; add spinach, salt and pepper until cooked through. Let cool. Chop egg whites. In medium-size bowl, combine egg whites, mayonnaise, spinach-onion mixture and cumin along with salt and pepper to taste.