I don’t eat a lot of salad – my body rejects all uncooked vegetables. But once in a while I sneak one in on a good day – and this salad is worth it. It doesn’t have the rich bacon and eggs from the traditional spinach salad, and can be made for vegetarians. Make it vegan by omitting cheese and changing agave for the honey.
Dressing (whisk together)
- 2 TB Dijon mustard
- 2 TB honey
- 2 TB white wine vinegar
- pinch each of (roasted) garlic and onion powder
- salt and pepper
- drizzle of olive oil
Salad – arrange the following ingredients on individual plates or one large plate.
- sliced tomato
- sliced avocado
- chopped green onions
- Crumbles/chunks of cheese – I used an aged cheddar
Drizzle with a bit of dressing and serve more on the side. Feel free to add in your own favourite vegetables, but try and balance textures – crunchy and creamy. Sprinkle salt and freshly ground pepper on top and enjoy!