Lunch

Spinach Beet and Egg Salad is for Lunch.

Spinach Beet and Egg Salad takes 30 minutes to prepare.

Spinach Beet and Egg Salad takes several minutes to cook.

Spinach Beet and Egg Salad makes 1 servings.

The ingredients for Spinach Beet and Egg Salad are:

1 1/2 cups of fresh spinach
1 hard boiled egg, including yolk
1/4 cup canned pickled beets
1/8 cup walnuts
2 tbsp kraft light done right salad dressing

Here is how you make Spinach Beet and Egg Salad:

Boil the egg until it is hard boiled. Open a can of pickeled beets and chop up enough to make a quarter of a cup and reserve the rest for another day. In a bowl, mix the beets, spinach and walnuts. Make sure the egg has cooled, then shell it and chop it up and add it to the salad. Add the dressing, toss to coat and enjoy. Number of Servings: 1Recipe submitted by SparkPeople user CLAIREALL.

The nutritional information for Spinach Beet and Egg Salad is:

• Servings Per Recipe: 1
• Amount Per Serving
• Calories: 297.5

• Total Fat: 22.0 g
• Cholesterol: 220.4 mg
• Sodium: 550.4 mg
• Total Carbs: 16.6 g
• Dietary Fiber: 3.6 g
• Protein: 10.6 g