spinach salad
This fresh and vibrant spinach salad is perfect for a light meal or as a side dish. Packed with nutrients and flavor, it combines tender baby spinach with a variety of toppings and a tangy vinaigrette.
Equipment
- 1 large salad bowl
- 1 whisk
- 1 small bowl
- 1 measuring cups
- 1 measuring spoons
- 1 salad tongs
Ingredients
- 6 cups baby spinach about 180 g
- 1 cup cherry tomatoes, halved about 150 g
- 1/2 cup sliced red onion about 50 g
- 1/4 cup crumbled feta cheese about 40 g
- 1/4 cup sliced almonds about 30 g
- 1/4 cup olive oil about 60 ml
- 2 tablespoons balsamic vinegar about 30 ml
- 1 teaspoon Dijon mustard
- to taste salt
- to taste pepper
Instructions
- Wash the baby spinach thoroughly under cold water. Drain and pat dry with a towel.
- In a large salad bowl, add the spinach, cherry tomatoes, sliced red onion, crumbled feta cheese, and sliced almonds.
- In a small bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, salt, and pepper until well combined.
- Drizzle the dressing over the salad ingredients in the large bowl.
- Toss gently with salad tongs until the salad is well coated with the dressing.
- Serve immediately, dividing the salad into four bowls.
- For customization, consider adding toppings such as avocado, grilled chicken, or hard-boiled eggs.
- If making the dish vegan, omit the feta cheese or use a plant-based alternative.
- Store any leftovers in an airtight container in the refrigerator for up to 2 days without dressing.
Notes
You can customize this salad by adding other toppings such as avocado, grilled chicken, or hard-boiled eggs.
If you want to make this dish vegan, omit the feta cheese or use a plant-based alternative.
This salad is best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 2 days (without the dressing). Add the dressing just before serving.