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Spinach Salad with Egg

  • ½ pound fresh spinach
  • 1 peeled cucumber, sliced into ¼ inch rounds
  • 2 large tomatoes, chopped
  • 3 tablespoons olive oil
  • 2 tablespoons fresh lemon or lime juice

Place spinach leaves on a serving platter. Spread cucumbers evenly over spinach. Sprinkle tomatoes over the cucumber slices. Top with chopped eggs. Drizzle olive oil, then lemon/lime juice over the top. Don't toss!

Serves 6.


Serving Amount: 1 cup
Servings: 6
Calories: 132
Protein: 5.2g
Carbohydrate: 7.2g
Fat: 9.8g
Sodium: 67.6mg
Fiber: 2.1g
Spinach Salad with Egg