Whisk dressing ingredients together in a small bowl and set aside.
To create the vegetable pickling broth, combine water and rice wine vinegar in a small bowl. Prepare carrot and fennel into matchstick or julienne-sized pieces and drop into pickling broth, allowing them to soak up liquid for about 15 minutes. Drain liquid and pat dry before use.
Prepare spinach, red pepper, cucumber, mango, egg and herbs. Set aside.
Place all of the salad ingredients into a large bowl, add dressing and toss. Transfer to bowls or plates and season with kosher salt and fresh ground black pepper. Serve immediately.
Healthy Spinach Salad
Ingredients
2 cups baby spinach, washed and dried
½ of an English cucumber, halved and sliced
½ cup red pepper, julienned
1 carrot, julienned
½ head of fennel, julienned
1 1 mango, sliced
¼ cup raw sunflower seeds
¼ cup raw pumpkin seeds
¼ cup chopped walnuts
1 hard-boiled egg, chopped
1 tablespoon chopped chives
1 tablespoon chopped dill
For the Dressing:
1 tablespoon mayonnaise
2 tablespoons lemon juice
3 tablespoons extra virgin olive oil
1 tablespoon honey
1/8 teaspoon paprika (optional)
For the vegetable pickling broth:
1 cup ice water
¼ cup seasoned rice wine vinegar
salt and pepper to taste
Directions
Whisk dressing ingredients together in a small bowl and set aside.
To create the vegetable pickling broth, combine water and rice wine vinegar in a small bowl. Prepare carrot and fennel into matchstick or julienne-sized pieces and drop into pickling broth, allowing them to soak up liquid for about 15 minutes. Drain liquid and pat dry before use.
Prepare spinach, red pepper, cucumber, mango, egg and herbs. Set aside.
Place all of the salad ingredients into a large bowl, add dressing and toss. Transfer to bowls or plates and season with kosher salt and fresh ground black pepper. Serve immediately.
Healthy Spinach Salad
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Baby spinach lightly tossed with pickled fennel and carrots, sunflower and pumpkin seeds, walnuts and mango.
Here’s a smart meal idea, try this Healthy Spinach Salad!
Making a delicious salad need not be a complicated affair and this HEALTHY SPINACH SALAD proves it. We suggest keeping it as straightforward as possible so with readily available ingredients and basic preparation steps, it’s all good. You just need to assemble, toss, serve and, enjoy!
Consider the following when you go to make this Healthy Spinach Salad:
Baby spinach is an ideal salad green loaded with vitamins A and C, as well as calcium. It’s now available packaged as “ready-to-serve”. Even though, I always give it a rinse and spin before use. Remember – nothing is worse than biting into grit or sand.
Prepping the fennel and carrot into julienne or matchstick-size, then dropping them into a bath of cold water and seasoned rice wine vinegar adds crunch and a tangy sweetness to your vegetables.
Although I used cucumber and red pepper, feel free to grab other vegetables to add even more fresh flavours to your salad. Same with the nuts and seeds, the more the merrier!
This simple dressing is just perfect, so easy to whisk up. The last few times I’ve made this salad I added a dusting of paprika right at the end. Feel free to play around wit other seasoning – you decide.
After you’ve made and enjoyed this salad, perhaps you’d like to try some of our others? People love this AVOCADO CUCUMBER AND FETA SALAD almost as much as our EASY ASIAN SLAW. Also want to mention, we received a lovely note from a friend in Michigan who made this recipe but used our CREAMY RASPBERRY DRESSING. She swears by it!
What could be more delicious than a salad that ranks high on the healthy-good-eats scale? This HEALTHY SPINACH SALAD is way up there!
Whisk dressing ingredients together in a small bowl and set aside.
To create the vegetable pickling broth, combine water and rice wine vinegar in a small bowl. Prepare carrot and fennel into matchstick or julienne-sized pieces and drop into pickling broth, allowing them to soak up liquid for about 15 minutes. Drain liquid and pat dry before use.
Prepare spinach, red pepper, cucumber, mango, egg and herbs. Set aside.
Place all of the salad ingredients into a large bowl, add dressing and toss. Transfer to bowls or plates and season with kosher salt and fresh ground black pepper. Serve immediately.
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