Spinach Salad
A fresh, vibrant base salad built on tender spinach with swappable proteins, vegetables, and dressings for endless variations. Customize with your favorite toppings and flavor profiles.
Ingredients
Method
Wash and thoroughly dry the fresh spinach. Place in a large salad bowl.
Prepare your protein choice (grill, pan-sear, or use precooked), then cut or slice into bite-sized pieces.
Wash and cut all vegetables into bite-sized pieces—halve tomatoes, dice cucumber, chop bell peppers, or slice radishes as desired.
Chop fresh herbs and crumble cheese if using. Toast seeds or nuts in a dry pan over medium heat for 1–2 minutes if desired.
In a small bowl or jar, whisk together olive oil, lemon juice, minced garlic, honey, salt, and pepper until emulsified. Adjust seasonings to taste.
Top spinach with cooked protein, prepared vegetables, cheese, seeds, and fresh herbs.
Drizzle dressing over the salad just before serving and toss gently to coat. Serve immediately.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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