Quick n' Easy Pickled Beet, Walnut, and Baby Spinach Salad
Ingredients
- 7 cups ready to eat baby spinach 200 grams - roughly chopped if desired
- 1 cup celery chopped
- 1 cup cucumber chopped or spiralized
- 1 cup zucchini chopped or spiralized
- 1 cup jarred pickled beats 200 grams - roughly chopped if desired
- 75 gram mozzarella cheese cubed (I used a 28% M.F. variety for the above nutrition calculations)
- 1/2 cup crushed walnuts 60 grams
Instructions
- Chop or spiralize vegetables and cube mozzarella cheese. Set aside.
- Combine all salad ingredients in a large Tupperwear container with a lid for travel or in a large serving bowl.
- Bon Appetite!
Notes
Dressing suggestion: mix ½ cup of low fat Greek yogurt with ¼ cup pickled beet juice together for a colourful and extremely flavourful fuss-free dressing (not included in above macro calculations).
Addition green salad base topping suggestion: sliced or cubed avocado, sharp cheddar cheese or crumbled feta, cubed apple, sliced strawberries or whole blueberries, halved cherry tomatoes, pine nuts or slivered almonds
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