1 serving

2 boiled egg whites

1 tbsp plain non-fat Greek yogurt unsweetened

1 tsp mustard

1 tbsp water

¼ tsp sea salt

1-2 cups baby spinach

1 tbsp balsamic vinegar

1 tbsp chopped cilantro

In a plate, grind the hard whites with a fork, add the yogurt, water and mustard, and mix well.

Place the baby spinach in a bowl and add the vinegar and salt. Add egg white and mustard mixture. Stir to combine.

Garnish with cilantro.

Cal: 49.1 P: 9.0 F: 0 Cb: 1.5