Greek-Style Spinach Salad

Greek-Style Spinach Salad

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From: EatingWell Magazine, May/June 2017

Turn this healthy spinach salad recipe into a hearty vegetarian dinner with homemade pita chips or boiled potatoes. Look for mild-flavored green garlic at the farmers' market in late spring. Or use ¼ cup finely chopped scallions plus 1 small minced garlic clove.

Ingredients 8 servings

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Original recipe yields 8 servings
Nutrition per serving may change if servings are adjusted.
  • 1 large Chioggia beet (about 1 pound)
  • ¼ cup finely chopped green garlic, white part mostly
  • 4 tablespoons extra-virgin olive oil, divided
  • 1 cup whole-milk plain Greek yogurt
  • ⅓ cup chopped fresh mint
  • 2 tablespoons finely chopped scallion
  • 1 teaspoon kosher salt
  • ½ teaspoon ground pepper
  • 1 pound mature spinach, thinly sliced
  • 1 tablespoon butter, melted
  • 1 teaspoon dried mint
  • 1 teaspoon dried oregano
  • 1 teaspoon ground Aleppo or Maras pepper


  • Prep

  • Ready In

  1. Place beet in a large saucepan with water to cover by 1 inch. Bring to a boil over high heat. Cook until tender all the way to the center, 35 to 50 minutes. Transfer to a cutting board and let cool.
  2. Meanwhile, combine green garlic and 2 tablespoons oil in a small saucepan; cook over medium-low heat until the garlic is tender but not brown, 5 to 6 minutes. Transfer to a large bowl. Whisk in the remaining 2 tablespoons oil, yogurt, fresh mint, scallion, salt and pepper.
  3. Peel and julienne the beet. Add to the bowl along with spinach and toss with the dressing until well coated. Mound on a serving platter. Drizzle with butter and sprinkle with dried mint, oregano and Aleppo (or Maras) pepper.
  • To make ahead: Refrigerate cooked beet (Step 1) for up to 3 days.

Nutrition information

  • Serving size: 1¼ cups
  • Per serving: 147 calories; 12 g fat(4 g sat); 3 g fiber; 8 g carbohydrates; 4 g protein; 159 mcg folate; 9 mg cholesterol; 4 g sugars; 0 g added sugars; 5,598 IU vitamin A; 19 mg vitamin C; 103 mg calcium; 3 mg iron; 325 mg sodium; 479 mg potassium
  • Nutrition Bonus: Vitamin A (112% daily value), Folate (40% dv), Vitamin C (32% dv)
  • Carbohydrate Servings: ½
  • Exchanges: 1 vegetable, 1½ fat

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