Spinach, Carrot and Radish Salad with Toasted Almonds and Mustard Vinaigrette Dressing
Spinach, Carrot and Radish Salad with Toasted Almonds and Mustard Vinaigrette Dressing
Ingredients
- 3/4 bag spinach (~6oz)
- ½ bunch carrots, sliced
- 3 green onions, diagonally sliced
- 4-5 radishes, thinly sliced
- 1 handful almonds
- Mustard vinaigrette dressing
- 2 Tbsp. shallots
- 1 tsp. Dijon mustard
- 2 Tbsp. sherry vinegar
- ¼ tsp. salt
- ¼ tsp. pepper
Instructions
- Combine all salad ingredients except almonds. To toast almonds, place in a pan over medium heat for 3-4 minutes or in a toaster oven for 3-4 minutes. If putting on the stove, watch closely to prevent burning. Add toasted almonds to salad, and then toss in the mustard vinaigrette dressing.
- Combine all ingredients listed for the mustard vinaigrette dressing. Slowly whisk in 6 tbsp. olive oil. (Quickly whisk while slowly adding the oil.)
Notes
Join the Plant It Forward Farm Share to eat local and support refugees.