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.
For more delicious salad recipes, check out:
Gluten-Free Walnut Pesto Quinoa Salad
Oregon Summer Salad with Grilled Salmon
Crab Salad with Healthy Homemade Thousand Island Dressing
Wakame Seaweed Salad
Barley Salad with Turkey Meatballs
Star Spangled Quinoa Salad
Tahini-Lemon Kale Salad with Apples
Avocado, Mango, and Cucumber Salad with Cilantro-Lime Dressing
Shaved Brussels Sprouts and Chickpea Salad with Lemon Dijon Vinaigrette
Grilled Romaine Lettuce With Anchovy Vinaigrette And Blue Cheese
By: Nikki Karetov, dietetic intern