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.

Spinach Spring Salad With Herbs de Provence Dressing

 

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Prep time

20 mins

Total time

20 mins

 

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.

Author: By Nikki Karetov, Soon-To-Be Registered Dietitian Nutritionist

Recipe type: Salad

Cuisine: American

Serves: 1-2

Ingredients

• 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

Instructions

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

3.4.3177

By: Nikki Karetov, dietetic intern