Ingredients
1 bunch - Fresh Spinach (Rinsed)1/2 cup - Dried Cranberries
1/2 cup - Gorgonzola Crumbles
1 cup - Sunflower Sprouts
1 each - Hass Avocado
DRESSING
1/4 cup - Red Wine Vinegar
1 tbsp - Extra Virgin Olive Oil
1/2 tsp - Dijon Mustard
1 tsp - Honey
Variations
Replace sunflower sprouts with bean sprouts or any other sprout.
Replace gorgonzola cheese with feta or bleu cheese crumbles.
Replace walnuts with pecans.
We used to loooooove eating a hot spinach salad that was loaded with bacon and more importantly, bacon fat. Just thinking about it makes me salivate so I really needed to find a healthy, vegetarian spinach salad that could stand up next to the legend. This chilled salad is completely different but it too has become legendary in it’s own right: the hot spinach salad’s cool, hipper brother.
Preparation
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De-stem spinach, rip into bite sized pieces, rinse well and add to a large bowl.
-
Chop dried cranberries and add to the bowl.
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Add gorgonzola cheese and sunflower sprouts to the bowl.
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Halve, remove pit and dice avocado. Add to bowl.
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Mix dressing ingredients together in a small bowl.
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Toss the salad with the dressing.
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Mix in walnuts right before serving.
Nutritional Analysis
- Nutritional Grade: B+
- High in calcium
- High in dietary fiber
- High in manganese
- High in magnesium
- Very high in vitamin A
- Very high in vitamin C
Nutritional information is from caloriecount.com and is shown only as a guide. While accuracy was attempted, it is not guaranteed.
| Nutrition Facts | |
|---|---|
| Serving Size 1/4 of the batch (156g) Servings Per Batch 4 |
|
| Amount Per Serving | |
| Calories 153 | Calories from Fat 99 |
| % Daily Value* | |
| Total Fat 11.0g | 17% |
| Saturated Fat 4.8g | 24% |
| Trans Fat 0.0g | |
| Cholesterol 20mg | 7% |
| Sodium 342mg | 14% |
| Total Carbs 8.2g | 3% |
| Dietary Fiber 4.0g | 16% |
| Sugars 2.3g | |
| Protein 7.8g | |
| Vitamin A 165% | Vitamin C 43% |
| Calcium 19% | Iron 13% |
| *Based on a 2,000 calorie diet | |
