spinach salad
This fresh and vibrant spinach salad is packed with nutrients and flavor. It's a delightful dish that pairs well with any meal or can stand alone as a light lunch. The combination of fresh spinach, crunchy vegetables, and a tangy dressing makes it a favorite.
Equipment
- 1 large mixing bowl
- 1 whisk or fork
- 1 salad serving bowl
- 1 knife
- 1 cutting board
Ingredients
- 8 cups fresh spinach leaves
- 1 cup cherry tomatoes, halved
- 1 medium cucumber, diced
- ¼ cup red onion, thinly sliced For added flavor, consider marinating the onions in vinegar for a few minutes before adding them to the salad.
- ½ cup feta cheese, crumbled
- ¼ cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- to taste salt and pepper salt and pepper
- ¼ cup walnuts or pecans, chopped Optional.
Instructions
- Begin by washing the fresh spinach leaves thoroughly under cold water. Pat dry with a clean kitchen towel or use a salad spinner to remove excess moisture.
- In a large mixing bowl, combine the spinach leaves, cherry tomatoes, cucumber, and red onion.
- In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, salt, and pepper until well combined.
- Drizzle the dressing over the salad and toss gently to ensure all the ingredients are well coated.
- Sprinkle the crumbled feta cheese and optional nuts on top of the salad.
- Transfer the salad to a serving bowl and serve immediately.
Notes
For added flavor, consider marinating the onions in vinegar for a few minutes before adding them to the salad.
This salad can be prepared ahead of time, but it's best to add the dressing just before serving to keep the spinach fresh and crisp.