Silverglade Spinach Salad Recipe

Recipe By Slurrp

Silverglade Spinach Salad is a refreshing and nutritious salad that combines the goodness of fresh spinach leaves with a variety of flavorful ingredients. The salad features a mix of baby spinach, juicy cherry tomatoes, creamy avocado slices, tangy feta cheese, and crunchy almonds. Tossed in a zesty lemon vinaigrette, this salad is a perfect balance of flavors and textures. It is not only delicious but also packed with vitamins, minerals, and antioxidants. Enjoy this vibrant and healthy salad as a light lunch or a side dish with your favorite main course.

4.9
14 Rating -
Rate
Non Vegdiet
15minstotal
15minsPrep
15m.total
15m.Prep
Silverglade Spinach Salad
plan
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ingredients serve

Ingredients for Silverglade Spinach Salad Recipe

  • 1 cup Baby Spinach Leaves
  • 1/4 cup Cherry Tomatoes, Halved
  • 1/4 Ripe Avocado, Sliced
  • 0.13 cup Crumbled Feta Cheese
  • 0.06 cup Sliced Almonds
  • 1/2 tablespoon Lemon Juice
  • 1/2 tablespoon Olive Oil
  • 1/4 teaspoon Honey
  • As required Salt And Pepper To Taste

Directions: Silverglade Spinach Salad Recipe

Cooking Directions

  • STEP 1.Start by washing the baby spinach leaves thoroughly and pat them dry.
  • STEP 2.In a large salad bowl, combine the spinach leaves, cherry tomatoes, avocado slices, crumbled feta cheese, and almonds.
  • STEP 3.In a separate small bowl, whisk together the lemon juice, olive oil, honey, salt, and pepper to make the lemon vinaigrette.
  • STEP 4.Drizzle the lemon vinaigrette over the salad and toss gently to coat all the ingredients.
  • STEP 5.Serve the Silverglade Spinach Salad immediately as a light lunch or as a side dish with your favorite main course.

Cooking Tips

  • You can add grilled chicken or shrimp to make it a more substantial meal.
  • To make the salad ahead of time, keep the dressing separate and toss it just before serving to prevent the salad from becoming soggy.
  • Feel free to customize the salad by adding other vegetables or toppings of your choice.

Storage and Serving

  • This salad is best served fresh and should be consumed immediately.
  • If you have any leftovers, store them in an airtight container in the refrigerator for up to 1 day.
  • Before serving the leftovers, give the salad a quick toss to redistribute the dressing.
Nutrition
value
541
calories per serving
42 g Fat17 g Protein23 g Carbs7 g FiberOther

Current Totals

  • Fat
    42g
  • Protein
    17g
  • Carbs
    23g
  • Fiber
    7g

MacroNutrients

  • Carbs
    23g
  • Protein
    17g
  • Fiber
    7g

Fats

  • Fat
    42g

Vitamins & Minerals

  • Calcium
    589mg
  • Iron
    7mg
  • Vitamin A
    5997mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    338mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    87mg
  • Vitamin E
    8mg
  • Copper
    < 1mcg
  • Magnesium
    221mg
  • Manganese
    3mg
  • Phosphorus
    345mg
  • Selenium
    11mcg
  • Zinc
    3mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp