Beet, Goat Cheese, and Spinach Salad
Peach-Mascarpone Crispbread
Ingredients
- 1 (5-oz) pkg baby spinach (or use baby kale)
- ¼ cup thinly sliced red onion
- ⅓ cup balsamic vinaigrette
- 3 hard-cooked eggs, quartered
- 1 (8-oz) pkg steamed baby beets, quartered
- ½ cup crumbled goat cheese
- ⅓ cup coarsely chopped walnuts
Instructions
- Toss together spinach, onion, and vinaigrette in a bowl. Divide among 3 serving plates; top with eggs, beets, cheese, and nuts.
Side Dish Ingredients
- 2 oz mascarpone cheese, softened
- 3 slices multigrain crispbread
- 1 peach, thinly sliced
- 1 Tbsp honey
Side Dish Instructions
- Spread cheese over each crispbread slice; top with peach slices, and drizzle with honey.
Nutritional Information
| Main | Side | Total | |
| Servings | 3 | 3 | |
| Calories |
326
|
156
|
482
|
| Fat (g) | 25 | 8 | 33 |
| Sat. Fat (g) | 6 | 5 | 11 |
| Protein (g) | 13 | 4 | 17 |
| Carb (g) | 16 | 19 | 35 |
| Fiber (g) | 4 | 4 | 8 |
| Sodium (mg) | 454 | 72 | 526 |
Mediterranean Meal Plan
This recipe selected from the eMeals Mediterranean Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
