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  • Spinach Salad
  • Spinach Salad
  • Spinach Salad

Spinach Salad

Food | January 12, 2017 | Nik Manojlovich
1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, average: 4.00 out of 5)

This SPINACH SALAD contains an assortment of my favorite ingredients – lightly pickled fennel and carrots, seeds, nuts and even mango – all tossed in a creamy dressing.

Making a SPINACH SALAD need not be a complicated affair. I suggest keeping it as straightforward as possible with readily available ingredients and basic preparation, it’s just toss and serve.

Here are a few things to consider:

1) BABY SPINACH – This essential salad green is loaded with vitamins A and C, as well as calcium. It’s now available packaged as “ready-to-serve”, but I always suggest rinsing and spinning all greens before use. I speak from experience – nothing can turn you off of a potentially delicious salad more than biting into grit or sand.

2) PICKLE IT – 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.

3) MORE VEGETABLES – I used cucumber and red pepper because I had them on hand, but feel free to empty your vegetable drawer and add even more fresh flavours to your salad.

4) NUTS AND SEEDS – Just like the veggies, I used pumpkin and sunflower seeds, along with chopped walnuts, because I had them in the pantry. These three also happen to be loaded with protein. Together with the recipe’s hard-boiled egg, these ingredients help make this salad a complete meal.

5) DRESSING – I like this simple dressing. I added a smoked paprika at the end although the recipe is equally wonderful without – you decide.

What could be more delicious than a salad that ranks high on the healthy-good-eats scale and low on the preparation and fuss scale? This SPINACH SALAD is the perfect toss and serve for your next meal.


One Response to “Spinach Salad”

  1. […] of our subscribers wrote in asking if we had a spinach salad recipe we could share. I suggested the SPINACH SALAD we posted a while back, but he replied, “No, nothing that fancy, I just want a “good ol’ […]


Ingredients & Amounts

  • 2 cups of baby spinach, washed and dried
  • ½ of an English cucumber, halved and sliced
  • ½ cup of red pepper, julienned
  • 1 carrot, julienned
  • ½ head of fennel, julienned
  • 1 1 mango, sliced
  • ¼ cup of raw sunflower seeds
  • ¼ cup of raw pumpkin seeds
  • ¼ cup of chopped walnuts
  • 1 hard-boiled egg, chopped
  • 1 tablespoon of chopped chives
  • 1 tablespoon of chopped dill
  • For the Dressing:
  • 1 tablespoon of mayonnaise
  • 2 tablespoons of lemon juice
  • 3 tablespoons of extra virgin olive oil
  • 1 tablespoon of honey
  • 1/8 teaspoon of smoked paprika (optional)
  • For the vegetable pickling broth:
  • 1 cup of ice water
  • ¼ cup of seasonal rice wine vinegar


  1. Whisk dressing ingredients together in a small bowl and set aside.
  2. 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.
  3. Prepare spinach, red pepper, cucumber, mango, egg and herbs. Set aside.
  4. 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.
Listen on MUSIC

Listening to great music is an important part of every Weekend at the Cottage! Here’s a classic jazz album perfect for a lazy afternoon – Herb Alpert – Rise. Head to iTunes to download this album to your collection.

Nik Manojlovich

Nik is the creator, host and brains behind Weekend at the Cottage. He loves sharing his wisdom and experience about the things that interest him most.



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