I like to make this recipe in the summertime when it is too hot out and I am not in the mood to use the oven. If your goal is to get SHREDDED, then this recipe makes for a very filling lunch or it can be used as a side salad for your Memorial Day barbeque!
- 1-6 ounce bag of baby spinach
- 4 hard- boiled eggs
- 1/3 cup dried cranberries
- ¼ cup walnuts, chopped
- ¼ cup apple cider vinegar
- ¼ cup organic cranberry juice
- 2 tablespoons extra virgin olive oil
For this recipe you will want to have hard-boiled eggs that have had time to cool. I usually make up hard-boiled eggs and have them on hand. I take out the 4 hard-boiled eggs from the refrigerator, crack them and peel them.
Next, I place them on a cutting board; I slice them and cut them into nickels. I set the sliced eggs to the side on a dish, and put ¼ cup of walnuts on my cutting board to be chopped.
After I chop the walnuts and put them in a small glass bowl. I add 1/3 cup of dried cranberries to this bowl and set it to the side.
I then open the bag of baby spinach, and toss it into a strainer to wash it. After I wash the baby spinach leaves and pat them dry with a clean towel, I place them to the side out of the way.
Now, I take a large glass bowl and add ¼ cup apple cider vinegar, ¼ cup organic cranberry juice and 2 tablespoons extra virgin olive oil to the bowl. I whisk the mixture together until it is well combined.
From there, I take the spinach, walnuts and cranberries and add them to the large glass bowl with my whisked mixture. I toss the ingredients and then finally I add the slices of egg to the top of the salad.
Beastly breakdown per serving
- 475 calories
- 17 grams of protein
- 28 grams of carbohydrates
- 34 grams of fat
Beastly Recipe Tips
You could replace the dried cranberries for other berries of your choice, including fresh mixed berries. Instead of walnuts, you could try a variety of nuts from pistachios, almonds or pine nuts.
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