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Spinach Salad
From RealAge
Originally published in YOU: Having a Baby by Michael Roizen, MD, and Mehmet Oz, MD
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Nutritional Information
(per serving)
| Calories | 250 |
| Total Fat | 17g |
| Saturated Fat | 2.5g |
| Cholesterol | -- |
| Sodium | 440mg |
| Total Carbohydrate | 12g |
| Dietary Fiber | 6g |
| Sugars | 2g |
| Protein | 13g |
| Calcium | -- |
Yields: Two 1 1⁄ 2-cup servings
Ingredients
| U.S. | Metric | Conversion chart |
- 2 cup(s) packed baby spinach leaves
- 1 hard-cooked egg, peeled, chopped
- .25 cup(s) sunflower seeds
- 1 tablespoon(s) orange juice
- 2 teaspoon(s) extra-virgin olive oil
- 1.5 teaspoon(s) red wine vinegar
- .125 teaspoon(s) salt
- .125 teaspoon(s) black pepper, freshly ground
Directions
- Combine spinach, egg, and sunflower seeds in a medium bowl.
- Combine remaining ingredients in a small bowl; mix well.
- Add to spinach mixture; toss well.
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