Loaded Spinach & Egg Salad

Loaded Spinach & Egg Salad Recipe
Prep time
Cook time
Total time
Serves: 2
  • 4 large organic eggs
  • 6 c. organic baby spinach
  • 1 oz. organic sunflower seeds
  • 1 c. grated organic carrot
  • 2 c. organic alfalfa sprouts
  1. Place eggs in a single layer in a saucepan; cover with water. Bring to a simmer over medium-high heat. Reduce heat to low, cover and cook at the lowest simmer for 10 minutes.
  2. Pour off the hot water and run cold water over the eggs until they are completely cooled.
  3. Peel the eggs and roughly chop.
  4. Toss spinach and 2 tablespoons dressing in a large bowl. Divide between plates.
  5. Top with sprouts, chopped eggs, beets, carrots and sunflower seeds. Drizzle with the remaining 2 tablespoons dressing.
  6. Serve.

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Nutrient Information Per Batch

552.68 kcal Calories, 361.47 mg Calcium, 26.82 g Carbohydrate, 846 mg Cholesterol, 35.42 g Total Fat, 11.44 g Fiber, 10.58 mg Iron, 233.79 mg Magnesium 1917.52 mg Potassium, 39.44 g Protein,88.19 mcg Selenium, 502.91 mg Sodium, 8.4 g Sugars, 5.54 mg Zinc, 7.88g Saturated fat, 0 trans Fat, 10.39 g Monounsaturated fats, 12.75 g Polyunsaturated fats, 36334.1 IU Vitamin A, 1.04 mg Vitamin B6, 2.58 mcg Vitamin B12, 62.88 mg Vitamin C, 70 IU Vitamin D, 13.73 Vitamin E, 905.24 mcg Vitamin K, 555.05 mcg Folate,0.43 mg Vitamin B1(Thiamin),4.52 mg Vitamin B3(Niacin),1.51 mg Vitamin B2(Riboflavin), 1.1 mcg Lycopene, 22900 mcg Lutein and Zeaxanthin, 0.45 g ALA, 0.01 g EPA, 0.07 gDHA,882.34 mg Phosphorous, 2.57 mg Manganese, 3828.66 mcg Alpha carotene, 19319.1 mcg Beta carotene, 21.96 mcg Beta cryptoxanthin, 0 g Conjugated Linolenic Acid


  • No Tubers
  • No Soy
  • No Dairy
  • No Poultry
  • No Corn
  • No Yeast
  • No Peanuts
  • No Fish
  • No Red Meat
  • No Pork
  • No Shellfish
  • No Gluten
  • No Nuts
  • No Grains
  • No Molds
  • No Nightshade
  • No Citrus

About The Author

Kelley Herring, founder of Healing Gourmet, is a natural nutrition enthusiast with a background in biochemistry. Her passion is educating on how foods promote health and protect against disease and creating simple and delicious recipes for vibrant health and enjoyment.

Kelley Herring – who has written posts on Healing Gourmet.

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