Spinach Salad with Balsamic Vinaigrette
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I recently visited my sisters house for Worship team practice and was able to score a taste of this Spinach Salad with Balsamic Vinaigrette. My sister Anna just whipped this up and it was fabulous! Super easy too! My moms garden is massive. It spans 1/3 acre, not including her grapes and fruit trees.
Mom has he greenest thumb of anyone I know. I was strolling through her garden this weekend and was pleasantly surprised to find a large patch of spinach. I had no idea she planted it, but wow is it good. It’s not as flimsy as the store-bought spinach and what an awesome thing to be able to pick your lunch straight from the garden. I know exactly what I’m going to do with it.
Ingredients for Spinach Salad with Balsamic Vinaigrette:
4-5 oz Spinach, rinsed and dried
2 small cucumbers or 1/2 English cucumber
1 cup Grape or Cherry tomatoes, halved
1 medium Carrot, thinly sliced
Shaved parmesan cheese
Ingredients for Balsamic Dressing:
2 Tbsp Balsamic Vinegar
2 Tbsp Extra Virgin Olive Oil
1/2 tsp Salt
1/4 tsp Pepper or to taste
Assembling Spinach Salad with Balsamic Dressing:
1. Rinse your spinach and spin dry (if you’ve never tried a salad spinner, check this OXO Salad Spinner). Transfer to a large salad bowl.
2. Slice your cucumbers, thinly slice your carrots and halve your cherry tomatoes. Toss all the veggies into the salad.
3. In a small bowl, combine the dressing ingredients: 2 Tbsp Balsamic vinegar, 2 Tbsp olive oil, 1/2 tsp salt and 1/4 tsp pepper. Briskly whisk or shake the dressing ingredients together.
4. Sprinkle the top with parmesan cheese and drizzle the salad with balsamic vinegar.
Spinach Salad with Balsamic Vinaigrette
- 4-5 oz Spinach, rinsed and dried
- 2 small cucumbers or 1/2 English cucumber
- 1 cup Grape or Cherry tomatoes, halved
- 1 medium Carrot, thinly sliced
- Shaved parmesan cheese
- 2 Tbsp Balsamic Vinegar
- 2 Tbsp Extra Virgin Olive Oil
- 1/2 tsp Salt
- 1/4 tsp Pepper or to taste
Rinse and dry your spinach. Transfer to a large salad bowl.
Slice your cucumbers, thinly slice your carrots and halve your cherry tomatoes. Toss all the veggies into the salad.
In a small bowl, combine the dressing ingredients: 2 Tbsp Balsamic vinegar, 2 Tbsp olive oil, 1/2 tsp salt and 1/4 tsp pepper. Briskly whisk or shake the dressing ingredients together.
Sprinkle the top with parmesan cheese and drizzle the salad with balsamic vinegar.
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I made this! I added a tsp of apple cider vinegar and a 1/2 tsp of a twist… it was amazing!
Thank you for sharing that with me!
This was delicious 😀 I had 1/2 package of baby spinach leftover from another recipe and wanted to make salad to go with today’s dinner; figured I’ll find something good on your website, lol! The hubby loved it too! The only thing I was missing was the Parmesan; we both agreed it needs either Parmesan or Feta – next time! 🙂
Great way to use up leftover spinach Julia 🙂
Not to sound strange, because I realize you don’t know me at all, but I really want to live with your mom. Her garden sounds like my ideal! If only I didn’t live 33 floors up! I am also in love with your plate – It’s gorg!
What a fresh, colorful salad! Jealous.
You probably not the only one wanting to live with her :D. I love the fact that she is just 5 minutes away and plants enough for everyone in the family.
So jealous! My mom has some herbs in her kitchen window which is more than I can say for myself!
This is my favorite salad. With the balsamic dressing. Only I put sliced bell peppers and feta cheese instead of carrots and parmesan. Sometimes I add green onion.
Oooh that sounds really good! I have loads of bell peppers right now. Looks like I need to buy some feta soon! 🙂
I make very similar salald. Try adding feta to it, bomb!
You’re the second person to mention feta. I’ll definitely try it! 🙂
I happen to have all of those ingredients in the fridge. Now I know what to do with them! Thanks 🙂
You’re welcome Katya 🙂 I hope you love it!