Ingredients
Scale
- 4 cups fresh Bloomsdale spinach
- 1 cup sliced radishes
- 1 cup cherry tomatoes, halved
- 1/2 cup sliced cucumbers
- 1/4 cup red onion, thinly sliced
- 1/4 cup feta cheese, crumbled
- 1/4 cup walnuts, chopped
Instructions
- Start by thoroughly washing the fresh Bloomsdale spinach.
- Slice the radishes, halve the cherry tomatoes, and chop the cucumbers.
- In a large bowl, combine the washed Bloomsdale spinach, radishes, cherry tomatoes, cucumbers, red onion, feta cheese, and walnuts. Toss to blend.
- Whisk together olive oil, balsamic vinegar, salt, and pepper for the dressing. Drizzle over the salad just before serving and toss gently.
Notes
- Best enjoyed fresh; store leftovers in an airtight container for up to 2 days.
- Keep dressing separate to prevent wilting greens.
- Feel free to add avocados, nuts, or other seasonal vegetables as desired.
- To make vegan, omit feta or use a vegan alternative.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 180 Kcal
- Sugar: 3g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 10mg