Springtime Salad

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Ingrédients

• 4 eggs
• 1 small onion, chopped
• 1 head of lettuce or 1 package (10 oz/300 g) fresh spinach
• 2 oranges, peeled and chopped
• salt and pepper, to taste

Dressing

• 4 tablespoons (60 ml) lemon juice
• 6 tablespoons (90 ml) oil (olive, sunflower, corn...)
• 1/2 teaspoon (2 ml) sugar
• 1 teaspoon (5 ml) parsley
• pinch of salt

Mode d'emploi

1. Place eggs in a single layer in a saucepan. Cover eggs with at least 1 inch (2.5 cm) of cold water. Cover and bring quickly to a boil over high heat.
2. Remove pan from heat. Let eggs stand in saucepan for 20 to 25 minutes.
3. Rinse eggs under cold running water until cooled.
4. Peel and slice eggs. (Tip: To peel, gently tap the hard-cooked egg on the countertop to break the shell. Start peeling at the larger end of the egg.)
5. Rinse and drain lettuce or spinach.
6. Gently toss all ingredients.
7. Combine all dressing ingredients
8. Season salad with salt, pepper and dressing to taste.