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Refreshing Blueberry-Spinach Salad
Phoebe Green
Pack this blueberry-spinach salad for a healthy and light lunch at work. This is a good meal to eat on its own or as a side to your heavy meal.
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Prep Time
10
minutes
mins
Cook Time
0
minutes
mins
Total Time
10
minutes
mins
Course
Salad
Cuisine
American
Servings
2
people
Calories
232
kcal
Ingredients
US Customary
Metric
1x
2x
3x
4
cups
baby spinach
½
cup
cucumbers
sliced
½
cup
strawberries
½
mug
chickpeas
canned, low-sodium, rinsed
¼
cup
red cabbage
shredded
¼
cup
blueberries
2
tablespoons
red onion
chopped
½
medium
avocado
chopped
2
tablespoons
raisins
2
tablespoons
sunflower seeds
roasted as well as salted
Instructions
Prepare salads by assembling a bed of baby spinach and adding the remaining ingredients.
Drizzle salad dressing over your salads and enjoy!
Nutrition
Calories:
232
kcal
Carbohydrates:
29
g
Protein:
6
g
Fat:
13
g
Saturated Fat:
2
g
Polyunsaturated Fat:
5
g
Monounsaturated Fat:
6
g
Trans Fat:
0.01
g
Sodium:
133
mg
Potassium:
907
mg
Fiber:
9
g
Sugar:
6
g
Vitamin A:
5863
IU
Vitamin C:
54
mg
Calcium:
97
mg
Iron:
3
mg
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