I have gotten out of the habit of salads for lunch. I went through a couple of weeks where I had a delicious mandarin chicken salad with ginger sesame dressing for lunch every day. But it’s been about 3 weeks since I’ve had salads for lunch, what with all the leftovers we’ve had. So I decided to break that streak with a fresh spinach salad. I enjoy baby spinach, so I thought I’d start with a pile of that on my plate. Top the spinach with tender, roasted beets that have been thinly sliced. I sprinkled on a little fat free feta and a few walnuts. Then I simply drizzle over a couple of tablespoons of my favorite fat free vinaigrette. It was a great way to get myself back into the healthier choices for lunch. It was bright, refreshing and incredibly delicious.
- 2 cups baby spinach leaves packed
- 1 cup roasted beets thinly sliced
- 2 Tbsp fat free feta
- 1 Tbsp walnuts chopped
- 2 Tbsp fat free vinaigrette
- Top the spinach with the beets, feta and walnuts.
- Drizzle on the vinaigrette.
- Serve immediately.
Entire recipe makes 1 serving
Serving size is entire salad
Each serving = 7 Smart Points
PER SERVING: 170 calories; 6.9g fat; 1.4g saturated fat; 23g carbohydrates; 16.5g sugar; 8g protein; 5.4g fiber