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.
- 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
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.
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.