Eating Bird Food · by Brittany Mullins★ 4.8 (5)
Healthy Watergate Salad with Greek Yogurt
NUTRITION · PER SERVING10M COOK
CAL 14%·PRO 12%
CARBS 46G64% OF CAL
3G FIBER11G OTHER31G TOTAL SUGAR
FAT 11G36% OF CAL
7G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A lighter version of classic Watergate salad made with Greek yogurt, coconut whip, and pistachios. Creamy, fluffy, and nostalgic with a modern health-conscious twist.
dessertamericansalad🌀 blenderdairy freegluten freevegetarian
View the full recipe on Eating Bird Food →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 2 20 oz cans of crushed pineapple (drained)
- 3 cups frozen coconut whip (thawed)
- ½ cup chopped pistachios
- ½ cup granola (I used almond honey granola)
- 1 cup vanilla Greek yogurt (or coconut milk yogurt)
- ½ cup baby spinach
- 1 teaspoon almond extract
- 4 medjool dates (chopped (optional))
At a glance
PER SERVING · TIME 10M
CAL 14%·PRO 12%
CARBS 46G64% OF CAL
3G FIBER11G OTHER31G TOTAL SUGAR
FAT 11G36% OF CAL
7G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Sodium
- 36mg
- Total sugar
- 31g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 396mg
- Calcium
- 100mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 36MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.