Jar Salads Salads

Thai Spinach Salad

This easy Thai style salad offers crunch and flavor, and is a good alternative to sodium laden takeout. Tender baby spinach adds fiber and antioxidants, but any leafy green works nicely here.

Thai Spinach Salad
This easy Thai style salad offers crunch and flavor, and is a good alternative to sodium laden takeout. Tender baby spinach adds fiber and antioxidants, but any leafy green works nicely here.
Write a review
Print
Ingredients
  1. 2 tablespoons Cilantro Lime Dressing
  2. 1/2 cup cooked chickpeas
  3. 1/4 cup roasted peanuts
  4. 1/4 cup shredded carrots
  5. 1/2 cup sliced mushrooms
  6. 1/2 cup bean sprouts
  7. 3 cups baby spinach leaves
Instructions
  1. Divide the ingredients in half. Layer in two pint sized mason jars in the order listed. Seal the jars and store in the fridge until ready to eat, up to 2 days.
Notes
  1. Calories 324
  2. Calories from Fat 113
  3. Total Fat 12.5g
  4. Saturated Fat 1.6g
  5. Cholesterol 0mg
  6. Sodium 69mg
  7. Total Carbohydrates 40.2g
  8. Dietary Fiber 11.8g
  9. Sugars 8.2g
  10. Protein 18.3g
Viance Nutrition http://blog.viance.com/

 

Facebook Comments

About the author

Viance Nutrition

Hi! I'm Walt Landi the founder and CEO of Viance Nutrition. Welcome to our Blog. I maintain this Blog as a free resource for anyone wishing to improve their health. Your comments and feedback are always welcomed and you can email me direct at walt@viance.com if you have any suggestions. Thanks. Ps. Spread the word and check out our products at viance.com. :)

1 Comment

Click here to post a comment

  • Always rinse spinach well to remove the sand that lurks in its creases. Fill a big bowl with cold water. Add the spinach, swish it gently with your hands and wait a minute to let the grit settle to the bottom. Lift the spinach from the water, leaving the grit behind. Dry the leaves in a salad spinner or gently roll between 2 clean kitchen towels.