Hello and happy Friday to all of you! I hope you’ve had a beautiful week. All week, I’ve been eating the same spinach salad for lunch, and let me tell you: it has the near-perfect blend of sweet, sour, and crunch.
Now, I cannot take credit for this recipe. Earlier this week I had lunch with a wonderful lady who made this salad for the two of us, and said the recipe itself came from this small coffee shop in town. So credit where it’s due. 🙂
It’s incredibly easy to make, and you can make it in less than 5 minutes. Now that’s what I call a great lunch!
Here’s the recipe:
Spinach Salad with Feta, Slivered Almonds, and Pickled Beets
A gorgeous summer salad with barely any preparation but major flavor; balancing sweet and sour, with an added crunch from slivered almonds. Recipe adapted from Sweet Corner Cafe.
1 handful fresh baby spinach
sliced pickled beets
crumbled Feta cheese
2 tbsp or less balsamic viniagrette
Add all ingredients (to taste) into a bowl and pour viniagrette around the edge. Toss to combine. (Though I admit, I haven’t done this yet. I make the salad on a plate.)
Side note: Until Tuesday, I hadn’t ever had a pickled beet! Now I’m completely in love. Dwight Shrute would approve, I’m sure.
What’s your favorite summer salad?