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Easy Low Carb Spinach Salad Recipe

When I see the words “low carb” and “easy” in the same recipe title, I get ready to cook! What could be better than the combination of low carbohydrates and simplicity? How about fabulous taste and eye appeal? This dark green salad, flecked with light green, white, and shades of yellow, is almost too pretty to eat. Did I mention the nutrition?

Spinach is one of the super foods that are filled with fiber, vitamins and minerals. A one cup portion is of frozen spinach contains 45 calories and 20% of your daily value for fiber. It is one of the best sources for Vitamins K and A. It is well-known that Vitamin K helps in blood clotting. Vitamin A is essential for the health of your skin and cells. Folate, used in rapidly dividing cells, is necessary for fetal development and DNA repair. This salad will provide the taste and nutrition that your body craves.

Easy Low Carb Spinach Salad Recipe

Ingredients:

1-16 ounce bag of frozen chopped spinach, thawed
2-3 teaspoons of cider vinegar
½ cup finely minced celery (I like to use the tender, light green celery hearts.)
¼ cup finely minced onion
½ cup finely chopped cheddar type cheese (I like using sharp cheddar, but you can chop up American cheese slices, if that is what you like. I have also made it with coarsely shredded cheddar cheese.)
2 eggs coarsely grated
1/3 cup mayonnaise (more or less depending on how much you enjoy mayonnaise)
Salt and pepper to taste
Small lettuce leaves
Horseradish, if desired (I like to use Brede’s Old-Fashioned Prepared Horseradish)
Finely grated egg to garnish, if desired

Method:

Place a medium mixing bowl beside the kitchen sink. Open the bag containing the thawed spinach. Reach into the bag and take a small handful of spinach. Over the sink, squeeze as much of the liquid out of the spinach as you are able to, and place the squeezed spinach in the bowl. Repeat this step until all of the spinach has had liquid squeezed from it. Sprinkle the cider vinegar over the spinach in the bowl

Add the minced celery, minced onion, chopped cheese, and coarsely grated eggs. Pour the mayonnaise into all of the other ingredients in the bowl and stir gently until just mixed. Taste and add salt and pepper, if desired. Let the salad chill for at least one hour.

To present this salad beautifully, place a lettuce leaf on a plate or in a bowl. Use a 1/3 or 1/2 cup measure and scoop packed salad onto the lettuce leaf. Place a teaspoon full of horseradish beside the salad. Sprinkle a tablespoon full of finely grated egg on the top of the mound of salad. Enjoy a tasty treat!

This salad pairs well with:
Double Cheese Grilled Turkey Sandwich
Roast Beef Saucy Sandwich
Rotisserie Chicken Sandwiches


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Content copyright © 2013 by Connie Mistler Davidson. All rights reserved.
This content was written by Connie Mistler Davidson. If you wish to use this content in any manner, you need written permission. Contact Connie Mistler Davidson for details.



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