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.
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
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.