Food & Cooking Recipes Salad Recipes Spinach Salad with Walnuts By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Prep Time: 30 mins Total Time: 30 mins Servings: 6 Nutritious spinach gets a protein boost from walnuts and eggs. Ingredients 3 tablespoons white-wine vinegar 2 tablespoons Dijon mustard 2 tablespoons olive oil 1 minced shallot ¼ cup loosely packed chopped fresh tarragon (or ½ teaspoon dried) ¾ pound trimmed spinach ½ cup coarsely chopped toasted walnuts 4 quartered hard-cooked eggs 8 ounces thinly sliced mushrooms Coarse salt and ground pepper Directions In a large bowl, whisk together vinegar, Dijon mustard, olive oil, shallot, and tarragon. Add spinach, walnuts, hard-cooked eggs, and mushrooms. Season with coarse salt and ground pepper. Toss just before serving. Print