The Forked Spoon · by Jessica Randhawa★ 4.7 (13)
Spinach Salad Recipe
NUTRITION · PER SERVING15M COOK
CAL 25%·PRO 42%
CARBS 20G16% OF CAL
10G FIBER3G ADDED3G INTRINSIC4G OTHER6G TOTAL SUGAR
FAT 41G75% OF CAL
8G SAT34G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A simple salad of baby spinach with hard-boiled eggs, avocado, walnuts, feta, and red onion dressed with a homemade lemon vinaigrette. Fresh, bright, and nourishing.
sideamericansaladeggsgluten freevegetarian
View the full recipe on The Forked Spoon →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 6 cups baby spinach (washed and dried)
- 4 hard-boiled eggs (peeled and quartered)
- 1 large avocado (sliced)
- ⅓ cup crumbled feta cheese
- ⅓ cup chopped walnuts
- ¼ small red onion (thinly sliced)
- ⅓ cup extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 2 teaspoons honey (plus more to taste)
- 1 small garlic clove (minced)
- ½ teaspoon salt
- ½ teaspoon pepper
At a glance
PER SERVING · TIME 15M
CAL 25%·PRO 42%
CARBS 20G16% OF CAL
10G FIBER3G ADDED3G INTRINSIC4G OTHER6G TOTAL SUGAR
FAT 41G75% OF CAL
8G SAT34G 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
- 15m
- Sodium
- 918mg
- Total sugar
- 6g
- Added sugar
- 3g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 2438mg
- Calcium
- 347mg
- Iron
- 6mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 918MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.