Fresh spinach topped with boiled egg, veggies or fruit, and a sweet balsamic vinaigrette
1 large bag of spinach leaves, washed and torn into bite-sized pieces
2 hard-boiled eggs, peeled and quartered
2 carrots, peeled and grated
Optional Garnishes
1 apple, chopped
1 beet, peeled and shredded
sunflower seeds, toasted
For the Dressing
1/2 cup olive oil
1/4 cup balsamic vinegar
1 clove garlic, grated on a microplane or use a garlic press
1/2 to 1 teaspoon salt to taste
1 tablespoon brown sugar to taste
1 large bag of spinach leaves, washed and torn into bite-sized pieces
2 hard-boiled eggs, peeled and quartered
2 carrots, peeled and grated
Optional Garnishes
1 apple, chopped
1 beet, peeled and shredded
sunflower seeds, toasted
For the Dressing
1/2 cup olive oil
1/4 cup balsamic vinegar
1 clove garlic, grated on a microplane or use a garlic press
1/2 to 1 teaspoon salt to taste
1 tablespoon brown sugar to taste
Toss salad ingredients and any optional garnishes in a large bowl.
Put dressing ingredients in a jar with a tight-fitting lid and shake vigorously to combine.
Pour just enough dressing on the salad to lightly coat. Serve immediately.
For more recipes like this, visit the FRESHFARM online Recipe Box at www.freshfarm.org/recipes
