Antioxidant Power Blend Salad

Antioxidant Power Blend Salad Overall rating: 0 out of 5 based on 0 reviews.


Prep time: 15 minutes

Cook time: 10 minutes


4 Servings


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


  1. Preheat the oven to 350°F. 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.
  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.
  3. Remove eggs and transfer to a bowl of ice water, cool for about 10 minutes, then peel and cut into quarters.
  4. 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.
  5. 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.
  6. 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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