STRAWBERRY CUCUMBER SPINACH SALAD




INGREDIENTS
FOR THE SALAD

  • 6 packed cups baby spinach
  • 1 ½ cup English cucumbers (I used the mini variety), sliced
  • 1 cup strawberries, sliced
  • 1 medium sweet apple, cored and chopped into cubes
  • 3 ounces feta cheese, crumbled
  • ¼ cup toasted walnuts
FOR THE VINAIGRETTE
  • ¼ cup extra virgin olive oil
  • 1 tbsp apple cider vinegar
  • 1 tbsp pure honey
  • 1 tbsp dijon mustard
  • Salt and pepper

INSTRUCTIONS
  1. In a small bowl, whisk together the vinaigrette ingredients until well combined. Taste and adjust the dressing to your preference. Set aside.
  2. In a large bowl, combine the salad ingredients, then drizzle the desired amount of vinaigrette on top. Toss to combine. Serve immediately.
  3. And then, visit for full instruction: https://www.yayforfood.com/recipes/strawberry-cucumber-spinach-salad-apple-cider-vinaigrette/

NOTES
  • If you are planning to have leftovers, keep the salad separate from the vinaigrette and cover both in the refrigerator for up to 2 days. Re-whisk the vinaigrette and drizzle just before serving.
  • Nutritional information represents one serving for a total of four servings.


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