Spinach Salad

Spinach Salad PinThis Spinach Salad is one of our mainstays. With only 48 calories per serving, it’s a low calorie delicious nutritious powerhouse side salad!

Spinach is a good source of Vitamin A, Vitamin C, iron, calcium and folate. It may also help prevent cancer and heart disease, making it one of the most important dark leafy greens you can eat. We try to eat it several times per week, if not every day.

Making a delicious salad like this takes time. That’s why we make enough for 6 servings, eat 2 servings and store the other 4 servings for up to 3 days in a sealable container in the fridge.

We do this with all of our salads to save time. Just be sure to add the vinegar or other liquid toppings when you serve the salad to prevent it from becoming soggy.

We use this recipe as a simple side salad, but we also like to jazz it up with some garbanzo beans, walnuts, pecans, sesame seeds, diced avocado, shaved carrots, celery, dried cranberries or whatever else we have on hand. These ingredients add a lot of extra calories and protein, making them ideal for turning this side salad into a main course.

This salad pairs well with some Broccoli Soup or Celery and Potato Soup for a healthy, low calorie, filling lunch.

If you make this recipe, please let us know your thoughts in the comments below. And please share with your friends to help spread the word about healthy plant-based eating.

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Spinach Salad
Votes: 1
Rating: 5
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This Spinach Salad is one of our mainstays. With only 48 calories per serving, it's a low calorie delicious nutritious powerhouse side salad!
Servings Prep Time
6 servings 20 minutes
Servings Prep Time
6 servings 20 minutes
Spinach Salad
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
This Spinach Salad is one of our mainstays. With only 48 calories per serving, it's a low calorie delicious nutritious powerhouse side salad!
Servings Prep Time
6 servings 20 minutes
Servings Prep Time
6 servings 20 minutes
Ingredients
Servings: servings
Instructions
  1. Boil the beats with the skins on for 40 minutes to an hour, or until fork tender. Let cool, then peel and dice. We cook 6 to 8 beets at a time and store them in the fridge for salads and side dishes.
  2. Tear the spinach apart and place in a large bowl or sealable container.
    Spinach Salad Prep 1
  3. Top with the boiled and diced beets.
    Spinach Salad Prep 2
  4. Chop the artichoke hearts and add to salad. Use artichokes in water, not oil.
    Spinach Salad Prep 3
  5. Add hearts of palm to the salad. If you can't find salad cut, chop them first.
    Spinach Salad Prep 4
  6. Chop the tomato and add to the salad. We also like halved cherry tomatoes.
    Spinach Salad Prep 5
  7. Using salad forks or serving spoons, transfer 1/6 of the salad to a large bowl. We found that tossing the salad before dishing it out sends all of the toppings to the bottom of the bowl, making it difficult to serve evenly. That's why we don't toss it first.
  8. Top each bowl with red wine vinegar to taste, or your favorite vinegar. White balsamic is a favorite of ours when we can find it.
  9. Sprinkle oregano and red pepper flakes to taste over the salad.
  10. Store remaining salad in a sealable container in the fridge for up to 3 days.
    Spinach Salad
Recipe Notes

Serving size is 1 cup of spinach and 1/6 of the toppings.

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