Nutritional Info

Nutrition Facts

Serving Size 1 (115g)

Calories 416
Calories from Fat 303 (73%)
Amount Per Serving %DIV
Total Fat 33.7g 52%
Saturated Fat 11.5g 58%
Monounsaturated Fat 16.9g
Polyunsaturated Fat 5.3g
Trans Fat 0.0g
Cholesterol 62.9mg 21%
Sodium 192.4mg 8%
Potassium 321.2mg 7%
Total Carbohydrate 8.7g 3%
Dietary Fiber 0g 0%
Sugars 0.9g
Protein 13.2g 26%

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Recipe Description
I love delicate tasting, and exceptionally nutritious baby spinach, paired with just about everything from the garden. Crunchy ribbons of carrot, juicy sweet tomatoes, creamy avocado, and a hint of salt from the sunflower seeds, combine here to make a colorful, tasty salad. Radishes would be a nice addition, and you can't go wrong with croutons, or wedges of hard boiled egg. Use your imagination to create your own variations.
Prep time
15 min
Cook time
0 min
Ready In
15 min

Ingredients

Serves Tool

Serves To:USMetric
12   ripe cherry tomatoes, cut in halves
1   ripe avocado
1/4 Cup(c)  creamy herb dressing
6 Cup(c)  baby spinach, carefully rinsed and dried
2   small carrots, peeled
1/4 Cup(c)  roasted, salted sunflower seeds

Preparation

Place the spinach in a large salad bowl. Add 3 tablespoons of the creamy herb dressing. Toss to lightly coat the spinach, then taste to see if you need additional dressing. Transfer the spinach to individual salad plates. Peel the avocado and discard the pit. Cut the avocado lengthwise into thin slices. Arrange the avocado slices and tomatoes on top of the spinach. Using a vegetable peeler, shave the carrots into wide ribbons, allowing them to fall onto the spinach. Sprinkle the sunflower seeds over the salads and serve immediately.

Additional notes

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Baby Spinach Salad
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