Spinach Berry Cucumber Salad
This delicious Spinach Berry Cucumber Salad is my “Salad of the Week” (I could probably make this a regular blog feature, if I wanted to…hmmm). I actually had this salad last week too. And I made it to bring to a friend’s house for New Year’s Eve. And I’m making more of it to bring to the hospital with me. (More on my attempt to eat healthy at the hospital after it actually happens!) This salad is wonderful! I think the dressing is what brings it all together. I’ve been adding grilled chicken or leftover chicken kebabs to mine for a filling lunch. The recipe calls for sugared pecans, but I just throw in a handful of plain pecans. I’m sure sugared pecans would be delicious if you want to make them (and if you want the extra sugar). Toasted pecans would be great too…I’m going to try that next time!
Spinach Berry Cucumber Salad
recipe from Trainer Momma
Ingredients:
- 10 oz of fresh baby spinach
- 1 cucumber, peeled and sliced
- 4 green onions, chopped
- 1 pint fresh blueberries
- 1 fresh peach, sliced
- handful of dried cranberries
- handful of Asiago cheese, shredded
- 1/4 – 1/2 cup sugared pecans
- White Balsamic Vinaigrette Salad Dressing (see recipe below)
Mix all the ingredients. Dress the salad to taste with the most of the dressing (I typically have a little left over) and serve immediately.
White Balsamic Vinaigrette Salad Dressing
recipe from Trainer Momma
Ingredients:
- 1/4 cup extra virgin olive oil
- 1/4 cup white balsamic vinegar (Picky Apple Note: I just used regular balsamic)
- 1 Tb pure maple syrup
- 1/8 tsp garlic powder
- 1 tsp salt
- 1/2 ground black pepper
Just mix all the ingredients in a jar and shake well.
-
Courtney
