Peanut Spinach Salad

by Leslie Wagner

Peanut Spinach Salad

Print Recipe
Yields: 1 Salad
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


Three handfuls of baby spinach
3 tablespoons Ken’s® Steakhouse Lite Raspberry Pomegranate Dressing
1 boiled egg
3 strawberries
4 plum tomatoes
¼ cup diced, cooked chicken
3 tablespoons dry roasted peanuts
2 tablespoons shredded parmesan cheese


  1. Heat Dressing in microwave for about 15 seconds. Drizzle over spinach and toss to cover and slightly wilt the spinach.
  2. Cut egg in four quarters, sliced lengthwise and place like spokes in a wheel on top of the spinach.
  3. Slice the strawberries and place on top of the salad. Place the tomatoes around the edge of the plate.
  4. Sprinkle the chicken, peanuts, and cheese on top of the salad.


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