Spinach Salad For Two
Syndicated column from the week of May 20, 2013.
Salads are a perfect way to welcome spring and kick off gardening season. This spinach-based salad is a light, flavorful lunch for two, packed with vitamins and fresh color. It’s simple to prepare and also works well as a single-serving dinner.
While I often blend lettuce and spinach, this recipe uses only baby spinach as the base. The result is a lighter, yet satisfying salad that stands well on its own.
Spinach Salad
Spinach Salad with Strawberries
Ingredients:
2 cups fresh baby spinach
1 hard-boiled egg, sliced
1 cup cooked broccoli, chopped
1 cooked chicken tender, chopped
¼ cup cheese crumbles (feta or goat cheese work well)
4 strawberries, sliced
2 slices rye bread, cubed (or use croutons)
Italian dressing (or raspberry vinaigrette)
Spinach Salad with broccoli and strawberries
Directions:
Tear the baby spinach into bite-sized pieces and place in a shallow bowl or on two plates. Arrange the sliced hard-boiled egg over the spinach. Scatter the chopped cooked broccoli and chicken on top, then sprinkle with cheese crumbles and sliced strawberries. Add bread cubes or croutons, drizzle with Italian dressing (or your preferred vinaigrette), and serve immediately.
Spinach Salad — Put a Fork in It
Make it a meal: Double the ingredients to turn this into a main-course dinner salad, or serve it alongside a sandwich for a complete lunch.
Approximate Nutritional Information: Servings Per Recipe: 2. Per serving (without dressing): Calories: 290; Total Fat: 11 g; Cholesterol: 127 mg; Sodium: 420 mg; Total Carbohydrates: 28 g; Protein: 16 g. Note: dressing is not included since values vary by brand and type.
Variations: Use leftovers from your fridge—roasted vegetables, extra protein, or different cheeses all work great on this salad. Swap bread cubes for store-bought or homemade croutons. Exchange the Italian dressing for a raspberry vinaigrette to enhance the fruity notes from the strawberries.
Spinach Salad with eggs and chicken for protein
I often improvise when making salads, using whatever looks good in the fridge. Leftovers are excellent salad toppers, and this recipe is designed to be flexible. The deep green of the spinach alongside bright red strawberries and golden egg yolks makes the salad visually appealing—appearance encourages people to try new foods, even picky eaters.
For a printable version of this recipe, use the original source recipe document included where you found this column.
What is your favorite salad topping? Eggs, cheese, veggies, or meat?
