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Feed Your Face: Skin-Friendly Spinach Salad

By Dr Jessica Wu

I went to a bridal shower brunch recently, and the hostess served a delicious spinach salad topped with roasted tomatoes and poached eggs. This dish is great for your skin because it has dark greens (associated with fewer wrinkles, especially crow’s-feet around the eyes), cooked tomatoes (high in lycopene and other antioxidants that fight sun damage), and eggs (good sources of protein, which helps build collagen and keeps your blood sugar stable, thereby fighingt acne, wrinkles, and rashes). Here’s my friend’s recipe:

2 cups halved cherry tomatoes
2 tbsp olive oil
1 tsp chopped garlic
1 tsp chopped thyme
1 tbsp chopped parsley
Salt and pepper
6 cups baby spinach, washed very well
Croutons (optional)
1 tbsp white or rice vinegar
4 fresh eggs
2 green onions, sliced thin

  • Preheat oven to 425 degrees.
  • Toss tomatoes with olive oil, garlic, thyme, parsley, and salt and pepper to taste. Put in an ovenproof baking dish or on a foil-lined baking sheet in a single layer, skins down. Roast for 25 to 30 minutes, shaking gently from time to time until they’re soft and slightly dark around the edges.
  • Divide spinach among four plates. Top with roasted tomatoes (and croutons, if desired).
  • Fill a large, wide pot with water, add vinegar, and bring to a boil. Crack each egg into a small cup or bowl and slip them into the boiling water one at a time. Cover pot and remove from heat until eggs are cooked to desired firmness (4 to 6 minutes). Remove them with a slotted spoon and place one on top of each salad portion. Sprinkle with sliced green onions.


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