Tossed Spinach Salad with Zesty Lemon Dressing
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(0 votes)
Health Score:
86 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
366
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 366 cal. | (17 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 29 g | (19 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 6.7 g | (22 %) |
more nutritional values
| Vitamin A | 1.9 mg | (238 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 2.6 mg | (22 %) | ||
| Vitamin K | 170.5 μg | (284 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 5.3 mg | (44 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 84 μg | (28 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 10.9 μg | (24 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 29 mg | (31 %) | ||
| Potassium | 832 mg | (21 %) | ||
| Calcium | 373 mg | (37 %) | ||
| Magnesium | 81 mg | (27 %) | ||
| Iron | 3 mg | (20 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 2.7 mg | (34 %) | ||
| Saturated fatty acids | 8.5 g | |||
| Uric acid | 51 mg | |||
| Cholesterol | 29 mg | |||
| Complete sugar | 28 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For Citrus Dressing
- 1 tsp lemon zest
- 2 Tbsps fresh lemon juice
- 2 Tbsps fresh Orange juice
- 1 Tbsp Dijon mustard
- 1 tsp pure honey
- ¼ tsp fresh thyme (finely chopped)
- ¼ tsp fine salt
- ¼ cup extra virgin olive oil
- For Spinach Salad
- 1 medium Red onion (peeled and finely chopped)
- 8 cups baby Spinach
- 1 ½ cups shredded carrots
- ¼ cup toasted Pine nuts
- ⅔ cup crumbled Goat cheese
- ½ cup chopped Date
- salt (to taste)
- freshly ground Black pepper (to taste)
Preparation steps
1.
For Citrus Dressing:
2.
In a medium bowl, whisk the lemon zest, lemon juice, orange juice, Dijon mustard, honey, thyme, and salt together until well combined. Gradually whisk in the oil, in a slow steady stream, to make a smooth, slightly thick dressing.
3.
For Spinach Salad:
4.
Place onions, spinach, and carrots in a large bowl. Drizzle with half of the dressing and toss. Add more dressing as needed; spinach should be lightly coated. Divide salad among chilled plates. Top with pine nuts, goat cheese, and chopped dates. Season to taste with salt and pepper. Serve immediately.
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