Spinach Spring Salad With Herbs de Provence Dressing
Prep time
Total time
Nothing like kicking off the first few days of spring with a refreshing spinach spring salad with herbs de Provence dressing. With all the intense colors, this salad packs a healthful dose of vitamins and minerals. Ever since I realized how easy it was to make my own salad dressing, I've been experimenting with different variations. I love the herby quality of herbs de Provence and it goes perfectly in a dressing.
Recipe type: Salad
Cuisine: American
Serves: 1-2
  • Ingredients for Salad:
  • ¼ cup grated raw carrots
  • ¼ cup grated raw beets
  • 2 ½ cups washed baby spinach
  • 4 cherry or grape tomatoes, sliced
  • 3-4 slices of avocado
  • 1 Tbsp chopped nuts of your choice (I used unsalted, slivered almonds)
  • For Dressing:
  • 3 Tbsp olive oil
  • 3 Tbsp red wine vinegar
  • 1 Tbsp dijon mustard
  • 1 tsp herbs de Provence, dried or fresh
  • Salt and pepper, to taste
  1. In a small mixing bowl, whisk together all ingredients for dressing. Set aside. Grate a carrot and a small beet using a cheese grater to make ¼ cup of each.
  2. In a large bowl, add baby spinach, carrots, and beets. Toss together with 1 Tablespoon of salad dressing. Top with sliced avocado and chopped nuts of your choice for an added crunch. Serve and enjoy.
Nutrition Information
Serving size: 1 entree sized salad or 2 side salads Calories: 216 Fat: 14 Saturated fat: 5 Carbohydrates: 18 Sugar: 5 Sodium: 229 Fiber: 6 Protein: 5 Cholesterol: 0
Recipe by Sarah Koszyk at https://sarahkoszyk.com/spinach-spring-salad-with-herbs-de-provence-dressing/