#70 Q&A Sleep, lifting weights, salad dressing and food planning
Strawberry Cucumber Spinach Salad with Apple Cider Vinaigrette
For the salad:
6 packed cups baby spinach
1½ cups cucumber, sliced
1 cup strawberries, sliced
1 medium sweet apple, cored and chopped into cubes
75gm feta cheese, crumbled
¼ cup toasted walnuts
For the vinaigrette:
¼ cup extra virgin olive oil
1 Tbsp. apple cider vinegar
1 Tbsp. honey
1 Tbsp. Dijon mustard
Salt and pepper
- In a small bowl, whisk together the vinaigrette ingredients until well combined. Taste and adjust the dressing to your preference. Set aside
- In a large bowl, combine the salad ingredients, and then drizzle the desired amount of vinaigrette on top. Toss to combine. Serve immediately.
For leftovers – keep the salad separate from the vinaigrette and cover both in the fridge for up to 2 days. Re-whisk the vinaigrette and drizzle just before serving.
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