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Fresh Baby Spinach Salad Recipe
This Fresh Baby Spinach Salad Recipe is full of good for you ingredients, flavor, and texture that will leave you feeling healthy and satisfied.
Prep Time
15
minutes
mins
Total Time
15
minutes
mins
Servings
4
servings
Author
Hostess At Heart
Cook Mode
Prevent your screen from going dark
Ingredients
Salad
12
cups
Fresh Spinach Greens
washed and shaken dry
1
cup
quinoa
cooked according to directions
1
cup
chickpeas
canned and drained
2
scallions
sliced (white and green parts)
6
brussels sprouts
sliced thinly
4
dried apricots
diced
1/2
cup
feta cheese
crumbled
Balsamic Viniagrette
1/4
cup
balsamic vinegar
1/2
cup
Extra Virgin Olive OIl
1
clove
garlic
minced
1
tsp
dried herbs
I use Italian herbs
1
tsp
dijon mustard
1
tsp
white sugar
1/2
tsp
salt
1/4
tsp
ground black pepper
Instructions
Vinaigrette
Combine all of the ingredients and shake together until blended.
Salad
Divide spinach among 4 large bowls or plates. Add remaining ingredients.
Drizzle lightly with Vinaigrette.
Serve immediately.
Notes
Note that the nutritional values reflect using all of the balsamic dressing for four salads. We can actually dress over 8 salads with this amount.
Nutrition
Calories:
587
kcal
|
Carbohydrates:
55
g
|
Protein:
16
g
|
Fat:
35
g
|
Saturated Fat:
7
g
|
Cholesterol:
17
mg
|
Sodium:
604
mg
|
Potassium:
1111
mg
|
Fiber:
10
g
|
Sugar:
12
g
|
Vitamin A:
9081
IU
|
Vitamin C:
51
mg
|
Calcium:
251
mg
|
Iron:
7
mg
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.
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@hostessatheart
or tag
#hostessatheart
!