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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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My take on baby spinach leaves, dressed with crumbly feta cheese, veggies, and a light dash of red wine vinegar, lemon juice, and olive oil. Ingredients:
8 cups baby spinach leaves |
2 carrots, sliced |
1/4 cup croutons, or as desired |
2 green onions, sliced |
1/4 cup sliced black olives |
1/4 cup crumbled feta cheese, or more to taste |
1/4 cup drained and rinsed black beans, or more to taste |
1/4 cup toasted pine nuts |
2 tablespoons extra-virgin olive oil |
2 tablespoons red wine vinegar |
1/2 lemon, juiced |
salt and ground black pepper to taste |
Directions:
1. Mix spinach, carrots, croutons, green onions, black olives, feta cheese, black beans, and pine nuts together in a large bowl.
2. Whisk olive oil, vinegar, lemon juice, salt, and pepper together in a small bowl. Drizzle over spinach mixture; stir to coat.
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