Triathlon Magazine Canada - - FUEL - BY SEANNA THOMAS

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

Spinach Salad

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.

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