Mini Spinach Egg Salads

Name: Mini Spinach Egg Salads
Yield: 4 servings
Ingredients: 1/2 lb thin asparagus, cooked; 6 cups baby spinach; 4 slices bacon, cooked, chopped; 6 None small hard-boiled eggs, sliced; 1 None ripe avocado, sliced; 1 cup halved grape tomatoes; 1/4 cup sliced onion; 3/4 cup ranch dressing; 3 tbsp chopped fresh basil leaves

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Ingredients

1/2 lb thin asparagus, cooked ⓘ
6 cups baby spinach ⓘ
4 slices bacon, cooked, chopped ⓘ
6 None small hard-boiled eggs, sliced ⓘ
1 None ripe avocado, sliced
1 cup halved grape tomatoes ⓘ
1/4 cup sliced onion
3/4 cup ranch dressing ⓘ
3 tbsp chopped fresh basil leaves ⓘ

Instructions

Blanch asparagus in boiling salted water for 2 mins. Refresh in cold water then pat dry. Cut into bite-size pieces.
In 6 serving bowls, divide spinach, bacon, eggs, avocado, tomatoes, onion and asparagus. Whisk together dressing and chopped basil then drizzle over salad.

Nutrition & Diet Analysis (per serving)

438 kcal 22% DV

Protein Fat Carbs

Macronutrients

Protein 17g 34% DV

Total Fat 21.7g 28% DV

Carbs 51.5g 19% DV

Fiber 12.1g 43% DV

Sugar 4g 8% DV

Electrolytes

Sodium 775mg 34% DV

Potassium 1116.3mg 24% DV

Cholesterol 93mg 31% DV

Vitamins & Minerals

Vitamin A 83.8mcg 9% DV

Vitamin C 5.4mg 6% DV

Calcium 666mg 51% DV

Iron 24.3mg 100% DV

* % Daily Values based on a 2,000 calorie diet (FDA 2020).

Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).

Ingredients

Instructions

Nutrition & Diet Analysis (per serving)

Macronutrients

Electrolytes

Vitamins & Minerals

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