Spinach Beet and Egg Salad

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Nutritional Info
  • Servings Per Recipe: 1
  • 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

View full nutritional breakdown of Spinach Beet and Egg Salad calories by ingredient


Introduction

Inspired by eating well Inspired by eating well
Number of Servings: 1

Ingredients

    1 1/2 cups of fresh spinach
    1 hard boiled egg, including yolk
    1/4 cup canned pickled beets
    1/8 cup walnuts
    2 tbsp kraft light done right salad dressing

Directions

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.