antioxidant-power-blend-salad
A healthy and nutritious salad featuring organic hard-boiled eggs, fresh spinach, walnuts, feta cheese, red bell pepper, and cranberries. Portioned out in meal prep containers and served with an orange zest vinaigrette. | peteandgerrys.com
A healthy and nutritious salad featuring organic hard-boiled eggs, fresh spinach, walnuts, feta cheese, red bell pepper, and cranberries. Portioned out in meal prep containers and served with an orange zest vinaigrette. | peteandgerrys.com A healthy and nutritious salad featuring organic hard-boiled eggs, fresh spinach, walnuts, feta cheese, red bell pepper, and cranberries. Portioned out in meal prep containers and served with an orange zest vinaigrette. | peteandgerrys.com
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Antioxidant Power Blend Salad

  • Better Desk Lunches
  • Low Carb
  • Protein-Packed
  • Snacks and Apps
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4/5 - 14 Ratings
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Prep Time 15 minutes
Cook Time
Serving Yield 4 servings

Keep it healthy and simple this week by packing your lunch full of antioxidant-rich superfood—eggs, cranberries, wanuts, and spinach, just to name a few. This antioxiant power blend salad goes from recipe to reality in under half an hour, and it'll disappear from your desk in even less time.

By: Family Farm Team

Ingredients

For the salad:

  • 4 large Pete and Gerry’s Organic Eggs
  • 5 ounces fresh baby spinach
  • 1/2 cup walnuts
  • 4 ounces feta cheese, crumbled
  • 1/2 cup dried cranberries
  • 1 red bell pepper
  • 4 resealable containers or 4 pint-sized Mason jars

For the dressing:

  • 1 tablespoon white wine vinegar
  • 1 orange, juiced and zested (about 1 teaspoon)
  • 3 tablespoons extra virgin olive oil
  • Salt and pepper to taste

Nutritional Information plus

Servings: 4

Amount Per Serving: Calories 430, Fat Cal. 280, Total Fat 32g (49% DV), Sat. Fat 8g (40% DV), Trans Fat 0g, Cholest. 210mg (70% DV), Sodium 400mg (17% DV), Total Carb. 25g (8% DV), Fiber 4g (16% DV), Sugars 20g, Protein 14g, Vitamin A (90% DV), Vitamin C (100% DV), Calcium (20% DV), Iron (15% DV), Vitamin D (10% DV).

Percent Daily Values (DV) are based on a 2,000 calorie diet.

For more information about how we calculate our nutritional content and to read our nutritional disclaimer, please check out our Recipe Nutrition Facts blog post.

Directions

Step 1

Preheat oven to 350F. Spread the walnuts in a single layer on a baking sheet. Roast in the oven for 5 to 7 minutes or until fragrant. Roughly chop the walnuts into medium pieces.

Step 2

Place eggs in a medium saucepan and cover with cold water. Bring the water to a rapid boil. After the water is rapidly boiling, turn off heat and let it stand for 13 minutes.

Step 3

Remove eggs and transfer to a bowl of ice water, cool for about 10 minutes, then peel and cut into quarters. Wash and dry the produce. Prepare the red bell pepper by cutting off the top, slicing in half, then removing the seeds. Dice into medium pieces.

Step 4

Make the dressing by whisking the vinegar, 1 tablespoon of fresh-squeezed orange juice, a pinch of orange zest, and the extra virgin olive oil. Season with salt and pepper to taste.

Step 5

Once the ingredients have cooled, layer them into 4 resealable containers or 4 pint-sized Mason jars. Start with about 1 tablespoon dressing, then add red peppers, cranberries, eggs, feta cheese, spinach, and walnuts. Sprinkle each serving with leftover orange zest. Cap and refrigerate. Season with a pinch of salt and pepper just before serving. Enjoy for up to 5 days!

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Antioxidant Power Blend Salad

Prep Time 15 minutes
Cook Time
Serving Yield 4 servings

Keep it healthy and simple this week by packing your lunch full of antioxidant-rich superfood—eggs, cranberries, wanuts, and spinach, just to name a few. This antioxiant power blend salad goes from recipe to reality in under half an hour, and it'll disappear from your desk in even less time.

By: Family Farm Team

Ingredients

For the salad:

  • 4 large Pete and Gerry’s Organic Eggs
  • 5 ounces fresh baby spinach
  • 1/2 cup walnuts
  • 4 ounces feta cheese, crumbled
  • 1/2 cup dried cranberries
  • 1 red bell pepper
  • 4 resealable containers or 4 pint-sized Mason jars

For the dressing:

  • 1 tablespoon white wine vinegar
  • 1 orange, juiced and zested (about 1 teaspoon)
  • 3 tablespoons extra virgin olive oil
  • Salt and pepper to taste

Directions

Step 1

Preheat oven to 350F. Spread the walnuts in a single layer on a baking sheet. Roast in the oven for 5 to 7 minutes or until fragrant. Roughly chop the walnuts into medium pieces.

Step 2

Place eggs in a medium saucepan and cover with cold water. Bring the water to a rapid boil. After the water is rapidly boiling, turn off heat and let it stand for 13 minutes.

Step 3

Remove eggs and transfer to a bowl of ice water, cool for about 10 minutes, then peel and cut into quarters. Wash and dry the produce. Prepare the red bell pepper by cutting off the top, slicing in half, then removing the seeds. Dice into medium pieces.

Step 4

Make the dressing by whisking the vinegar, 1 tablespoon of fresh-squeezed orange juice, a pinch of orange zest, and the extra virgin olive oil. Season with salt and pepper to taste.

Step 5

Once the ingredients have cooled, layer them into 4 resealable containers or 4 pint-sized Mason jars. Start with about 1 tablespoon dressing, then add red peppers, cranberries, eggs, feta cheese, spinach, and walnuts. Sprinkle each serving with leftover orange zest. Cap and refrigerate. Season with a pinch of salt and pepper just before serving. Enjoy for up to 5 days!