Healthy Beet Salad with fresh sweet baby spinach, kale lettuce, nuts, feta cheese and toast  melted

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.

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Spinach & Beet Salad - 3 Smart Points
Bright and fresh salad filled with garden fresh produce. Top bright green and nutrient rich spinach with bright beets, creamy feta and crunchy walnuts. Drizzle on your favorite fat free vinaigrette for a delicious and refreshing salad.
Servings Prep Time Cook Time Passive Time
1 serving 10 minutes
  • 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
  1. Top the spinach with the beets, feta and walnuts.
  2. Drizzle on the vinaigrette.
  3. 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

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    • Lisa Coffman Reply

      7 Smart Points is correct. I’m sorry for the confusion.

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