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Western Spinach Salad

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Ingredients
  Canned california cling peach slices in juice 16 Ounce (Or In Extra Light Syrup)
  Spinach 1 Large, washed, stems removed and leaves torn into bite sized pieces
  Hard-cooked eggs 1 , chopped or wedged
  Tomato 1 , chopped or wedged
  Croutons 1 1⁄2 Cup (24 tbs)
  Shredded part skim mozzarella cheese 1 Cup (16 tbs)
  Olive oil 1 Tablespoon
  Chopped onion 1 Cup (16 tbs)
  Cider vinegar 2 Tablespoon
  Sugar 1 Tablespoon
  Garlic powder 3⁄4 Teaspoon
  Onion powder 3⁄4 Teaspoon
  Celery seed 3⁄4 Teaspoon
  Plain non-fat yogurt 1 1⁄2 Cup (24 tbs)
  Chopped parsley 1⁄4 Cup (4 tbs)
Directions

Drain peaches, reserving 1/4 cup liquid; reserve remainder for another use.
Combine peaches, spinach, egg, tomato and croutons in large bowl; toss to mix well.
Top with cheese; set aside.
Heat oil in medium skillet over medium-high heat until hot.
Add onion; cook and stir until softened.
Stir in reserved 1/4 cup peach liquid, vinegar, sugar, garlic powder, onion powder and celery seed; mix well.
Blend in yogurt and parsley.

Recipe Summary

Course: 
Appetizer

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Average: 4.2 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1472 Calories from Fat 422

% Daily Value*

Total Fat 48 g73.6%

Saturated Fat 18.4 g92%

Trans Fat 0 g

Cholesterol 326.2 mg108.7%

Sodium 1665.1 mg69.4%

Total Carbohydrates 176 g58.8%

Dietary Fiber 18.7 g74.9%

Sugars 97.3 g

Protein 95 g189.9%

Vitamin A 700.9% Vitamin C 224.7%

Calcium 238.4% Iron 123.1%

*Based on a 2000 Calorie diet

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Western Spinach Salad Recipe