STRAWBERRY CUCUMBER SPINACH SALAD WITH APPLE CIDER VINAIGRETTE

STRAWBERRY CUCUMBER SPINACH SALAD WITH APPLE CIDER VINAIGRETTE

Active Time: 10 minutes

Total Time: 10 minutes

Servings: 2 as a meal or 4 as a side

Calories per Serving: 292

INGREDIENTS
For the salad:

• 6 packed cups baby spinach


• 1 ½ cup

English cucumbers (I used the mini variety), sliced

1 cup strawberries, sliced

1 medium sweet apple, cored and chopped into cubes

3 ounces feta cheese, crumbled

¼ cup toasted walnuts

For the vinaigrette:

• ¼ cup extra virgin olive oil


• 1 tbsp apple cider vinegar


• 1 tbsp pure honey


• 1 tbsp dijon mustard


• Salt and pepper

INSTRUCTIONS

1. In a small bowl, whisk together the vinaigrette ingredients until well combined. Taste and adjust the dressing to your preference. Set aside.


2. In a large bowl, combine the salad ingredients, then drizzle the desired amount of vinaigrette on top. Toss to combine. Serve immediately.

NOTES

If you are planning to have leftovers, keep the salad separate from the vinaigrette and cover both in the refrigerator for up to 2 days. Re-whisk the vinaigrette and drizzle just before serving.

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