05 November 2013

sweet & tangy spinach salad


So on a trip to Costco the other day, we picked up the biggest bag of spinach possible (merrily because it was so inexpensive) and now I have never-ending spinach at my disposal. To prevent myself from getting tired of this leafy green vegetable, I've been using it in a couple different recipes. The easiest? My take on a fresh spinach salad. Keeping a balance of sweet and savoury, this salad is a great option for lunch (with chicken or tofu for added protein) or used as a side supplement to dinner. The ingredients are simple yet delicious, and the vinaigrette is so easy to make yourself.

The best part about this salad is it is so simple to swap in and out different ingredients. Don't be afraid to use any kinds of berries, vegetables, cheese, nuts and seeds. But I always stick to my base of spinach and cooked quinoa (my love of quinoa does not end)! Enjoy and have a wonderful Tuesday everyone. xo


Salad:
2 c. Rinsed fresh spinach
3/4 c. Cooked quinoa (chilled)
1/2 c. Sliced strawberries
1/2 c. Sliced mushrooms
1/4 c. Diced avocado
2 tbsp. Crumbled feta cheese
Handful chopped raw almonds

Vinaigrette:
Mix all ingredients together to taste
Balsamic vinegar
Extra virgin olive oil
Dijon mustard
Cracked black pepper
Agave nectar

The recipe measurements are general, but I usually just go by feel with my salads. If you like extra veggies or maybe you want added sweetness, go for it! Have fun with your meals, it makes the end result so much more enjoyable. Happy eating!

3 comments:

  1. I should really start making my own dressing... this one looks delicious!

    xo, alison*elle

    ReplyDelete
  2. Yummmm. I'm always trying to work more spinach into my diet. So good for you!

    ReplyDelete
  3. This looks delicious.

    The last couple of side salads I've made to go with dinner just combine any fruits or veggies I haven't eaten in the fridge. :P

    ReplyDelete

Let me know your thoughts!