A versatile, nutrient-dense dish — tender baby spinach, crunchy walnuts, creamy feta, and a honey-balsamic dressing. Fresh, nutritious, and ready in 15 minutes.
A 15-minute nutrient-packed powerhouse.
Wash baby spinach thoroughly in cold water to remove any grit. Use a salad spinner to dry completely — wet leaves dilute the dressing. Place in a large serving bowl.
In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, honey, and minced garlic until emulsified. Season with salt and pepper to taste.
Add thinly sliced red onion, mushrooms, and toasted walnuts to the spinach. Toss gently to combine. The walnuts add a lovely crunch against the tender leaves.
Drizzle dressing over the salad just before serving to prevent sogginess. Top with quartered hard-boiled eggs and crumbled feta. Serve immediately for maximum freshness.
Add 4 slices crispy bacon + sauteed shallots. Use a warm bacon vinaigrette with bacon fat and apple cider vinegar.
Add 1 cup sliced strawberries + 1/4 cup slivered almonds. Dress with poppyseed dressing for a sweet-savory combo.
Add kalamata olives, cucumber, and chickpeas. Dress with lemon-tahini sauce for a Greek-inspired bowl.
Add mandarin oranges + crispy wonton strips. Dress with ginger-sesame vinaigrette for an Asian twist.
Top with sliced grilled steak + blue cheese crumbles. Dress with creamy blue cheese dressing. Hearty and indulgent.
Washing: Soak in cold water to remove grit, then spin dry. Storage: Keep unwashed in paper towel-lined container for up to 5 days. Reviving: Ice water bath for 5 minutes refreshes wilted leaves. Dressing: Massage into leaves for better flavor absorption.
