Spinach Salad

from The Zero Mile Diet Cookbook

This refreshing salad is chock full of vitamins and minerals, and provides a healthy tonic after the winter blahs – but tastes great anytime of the year.

Ingredients

2 bunches of spinach, stalks removed, coarsely chopped

¼ lb (112 g) brown mushrooms, thinly sliced

1 medium sweet onion, thinly sliced

3 eggs, hard-boiled and chopped

½ cup (125 mL) feta cheese, crumbled

Optional: Garnish with ½ cup (125 mL) dried goji berries or cranberries

Honey Dijon Dressing:

½ cup (125 mL) extra virgin olive oil

¼ cup (60 mL) lemon juice

1 Tbsp (15 mL) Dijon mustard

1 Tbsp (15 mL) liquid honey

3 garlic cloves, minced

¼ tsp (1 mL) fresh ground black pepper

Directions

Toss all the salad ingredients together, except for the berries.

Whisk the dressing ingredients together in a bowl, or shake the mixture vigorously inside a screw-top jar. Keep refrigerated for 1 week.

Add berries, if using.

Makes 4 servings.

Nada’s tips & tricks: Everyone has their favourite spinach salad recipe. This is a good launching version to start having fun with the ingredients. I add crumbled cooked bacon or prosciutto. Nuts are a nice crunch addition. Perfect as a side dish or add a cooked protein (chicken, shrimp, steak) for a full meal. Great summer recipe!

Contents and images used with permission from “Spinach Salad” from The Zero-Mile Diet Cookbook: Seasonal Recipes for Delicious Homegrown Food, Carolyn Herriot, 2012, Harbour Publishing. Reprinted with permission from the publisher.