Spinach Salad with Shrimp and Quail Eggs

Allergies: Eggs, Shellfish & Crustacean4 ServingsCooking Time: 5 MinutesCalories: 391 per serving


  • 2 lbs shrimp, cooked
  • 12 quail eggs, hard-boiled and sliced
  • 6 cups spinach leaves
  • 2 cups radicchio, sliced
  • 1 tbsp cider vinegar
  • 3 tbsp olive oil
  • 1 tbsp dijon mustard
  • sea salt, to taste
  • pepper, to taste


  1. HARD-BOIL EGGS: Boil water. Add eggs. Lower temperature to simmer. Cook for 5 minutes. Remove. Allow to cool.
  2. DRESSING: Dissolve the mustard with vinegar, salt and pepper. Add the olive slowly mixing very well.
  3. Place spinach in salad bowl, add salad dressing, mix and plate.
  4. Add radicchio.
  5. Top with shrimp surround with sliced eggs.
  6. NOTE: You can replace quail eggs with 8 whole chicken eggs.
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