Seafarers Spinach Salad
Minutes Prep time: 15
Minutes Total time: 30
Servings: 4
Difficulty: easy
Minutes Prep time: 15
Minutes Total time: 30
Servings: 4
Difficulty: easy
12 Van de Kamp's® Crispy Fish Fillets
1/3 cup olive oil
2 tablespoons cider vinegar
2 tablespoons whole grain Dijon mustard
1 tablespoon honey
1/4 cup thinly sliced red onion
8 cups baby spinach leaves
4 slices bacon, crisp-cooked and crumbled
2 hard boiled eggs, chopped
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 62 mg | 6% |
Carbohydrate | 45 g | 15% |
Cholesterol | 147 mg | 49% |
Total Fat | 42 g | 65% |
Iron | 3 mg | 15% |
Calories | 641 kcal | 32% |
Sodium | 1108 mg | 46% |
Protein | 21 g | 42% |
Saturated Fat | 9 g | 45% |
Sugars | 7 g | 1% |
Vitamin C | 14 mg | 23% |
Bake Crispy Fish Fillets according to package directions; cut into bite-size pieces.
Meanwhile, whisk oil, vinegar, mustard and honey in a large bowl. Season to taste with salt and ground black pepper. Add spinach and onions; toss well.
Arrange tossed spinach on serving platter and top with bacon, eggs and Crispy Fish Fillets.
Seafarers Spinach Salad