LOADED SPINACH SALAD WITH LIGHTENED-UP BLUE CHEESE DRESSING
FOR SOME REASON in Canada, we don’t eat as many salads in the winter. Maybe it’s because we don’t have access to as much fresh produce, or maybe it’s because we all like to eat warm comfort food and hibernate. No matter the reason, with spring on its way, this loaded spinach salad is the perfect meal to break out of our bear caves and start eating fresh. This salad is hearty enough to eat on its own – perfect for a workday lunch, or dinner before a workout.
Servings: 2 Ingredients
4 cups baby spinach, washed 2 eggs, hardboiled 2 small beets, roasted ½ avocado, sliced ¼ cup red onion, sliced ½ cup cherry tomatoes, cut in half ¼ cup pecans
1 cup plain greek yogurt ½ cup milk 1 tbsp honey 1 tbsp fresh lemon juice ¼ cup + 2 tbsp blue cheese,
crumbled 1/4 tsp garlic powder ¼ tsp onion powder Directions 1. For the dressing, whisk together all the ingredients and place in the fridge until you’re ready to serve. This can easily be made a couple of days ahead of time and allows the flavours to combine. 2. Arrange all salad ingredients on two plates. Top with 3 to 4 tbsp dressing. 3. Use the leftover dressing for a vegetable or pita dip. Will keep in fridge for up to a week.
Seanna Thomas runs nutritionnaire.com. Try the Nutritionnaire’s free 30-Day Green & Orange challenge today.