Spinach Beet and Egg Salad
- Minutes to Prepare:
- Number of Servings: 1
Ingredients
1 1/2 cups of fresh spinach1 hard boiled egg, including yolk1/4 cup canned pickled beets1/8 cup walnuts2 tbsp kraft light done right salad dressing
Boil the egg until it is hard boiled. Open a can of pickeled beets and chop up enough to make a quarter of a cup and reserve the rest for another day. In a bowl, mix the beets, spinach and walnuts. Make sure the egg has cooled, then shell it and chop it up and add it to the salad. Add the dressing, toss to coat and enjoy.
Number of Servings: 1
Recipe submitted by SparkPeople user CLAIREALL.
Number of Servings: 1
Recipe submitted by SparkPeople user CLAIREALL.
Nutritional Info Amount Per Serving
- Calories: 297.5
- Total Fat: 22.0 g
- Cholesterol: 220.4 mg
- Sodium: 550.4 mg
- Total Carbs: 16.6 g
- Dietary Fiber: 3.6 g
- Protein: 10.6 g
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