Simply Delicious Baby Spinach Salad
Ingredients:
Salad:
- Fresh baby spinach, washed
- 1 large red pepper, sliced
- 1 green onion, chopped
- 16 ounces mushrooms, sliced
- Cut or shredded carrots
- Crumbled feta or goat cheese
- Alfalfa sprouts
- 2 handfuls raw unsalted almonds (sliced if preferred)
- 2-4 hardboiled eggs, sliced (one egg for each serving)
Dressing*:
- 1/4 cup olive oil
- 2 cloves garlic, minced (if you find raw garlic too strong, use roasted garlic instead)
- 10 sun dried tomatoes, chopped
- Pinch dried basil
- 1-2 teaspoon lemon juice (to taste)
- 2 tablespoons balsamic vinegar
Directions:
- Combine all salad ingredients, except the hard boiled eggs and alfalfa sprouts, in a large bowl.
- In a smaller bowl, combine dressing ingredients and stir until combined. Drizzle over salad and toss. To avoid putting too much dressing on, drizzle only a few tablespoons at a time and toss. Add more accordingly - you shouldn't have a pool of dressing at the bottom of the bowl.
- Divide salad into individual bowls or plates, top with sprouts and egg slices. Enjoy.
*You can make the dressing ahead of time and store in the fridge for up to a week.
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