Rainbow Spinach Salad Serves 10
Courtesy of Rebecca Woodland
Preparation time: 10-15 minutes
Festive colors and flavors highlight this non-traditional spinach salad. Feel free to experiment with different added-in ingredients, or with different pairings of olive oils and vinegars.
1 lb. box organic baby spinach
½ small purple onion, slivered (about ¾ cup)
4 or 5 mini-bell peppers, seeded and slivered (use red, yellow, orange)
Up to 1 cup sliced almonds., toasted (or use walnuts or pecans, raw)
¼ cup Bacon flavor olive oil
1 tsp. Dijon mustard
1 tsp. coconut palm sugar (may substitute brown sugar)
Sea salt & freshly cracked black pepper, to taste
Add thinly-sliced crisp apple or Asian pear, feta crumbles, kalamata olives, dried cranberries, pomegranate arils, crisp bacon bits, hard-boiled eggs slices, or whatever you like. Experiment with different oil/vinegar pairings, but please use only one kind of oil and one kind of vinegar in each jar of dressing.
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This dish won the Chef's favorite award from Alan Wong. Once you try this dish you will understand why.
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