Introduction
On a breezy spring afternoon, Lina Vexley decided to prepare something light yet nourishing for her family. She wandered into her kitchen, where fresh spinach leaves from the garden waited to be used. With ripe cherry tomatoes, crunchy almonds, and a crumble of feta cheese, she crafted a spinach salad that balanced simplicity with vibrant flavor. The drizzle of tangy dressing elevated the dish, turning it into more than just a side—it became a centerpiece of the meal. For Lina, this salad wasn’t just food, it was a celebration of freshness, health, and the joy of sharing at the table.
Fresh Spinach Salad
Equipment
- Mixing Bowl
Ingredients
Salad Base
- 4 cups fresh spinach leaves washed and dried
- 1 cup cherry tomatoes halved
- 1/3 cup feta cheese crumbled
- 1/4 cup almonds toasted or raw
Dressing
- 3 tbsp olive oil
- 1 tbsp lemon juice freshly squeezed
- 1 tsp honey
- 1/2 tsp Dijon mustard
- 1/4 tsp black pepper
- 1/4 tsp salt or to taste
Instructions
- Wash and dry the spinach leaves thoroughly. Place them in a large mixing bowl.
- Halve the cherry tomatoes and add them to the bowl along with feta cheese and almonds.
- In a small bowl, whisk together olive oil, lemon juice, honey, Dijon mustard, salt, and pepper to form the dressing.
- Pour the dressing over the salad and toss gently until the spinach leaves are well coated.
- Serve immediately and enjoy fresh!
Notes
Nutrition
How to Make Spinach Salad
Making spinach salad is delightfully simple, requiring only a few steps to create a dish full of flavor and nutrition. Begin by washing and drying the spinach leaves thoroughly. It’s best to use a salad spinner to ensure the leaves are crisp and free from excess water. Place the clean spinach in a large mixing bowl, which will serve as the base of your salad.
Next, prepare the supporting ingredients. Slice cherry tomatoes in half for a burst of juiciness, crumble some feta cheese for a salty tang, and add almonds for a satisfying crunch. You can toast the almonds lightly to enhance their flavor, or leave them raw for a more delicate bite. These toppings create a balance of textures—soft, creamy, and crunchy—that make the salad exciting to eat.
Now, move on to the dressing. In a small bowl, whisk together olive oil, freshly squeezed lemon juice, honey, Dijon mustard, salt, and black pepper. This simple vinaigrette provides a bright, zesty flavor with just a hint of sweetness to complement the greens and toppings. Adjust the seasoning to your liking, ensuring the balance of tangy, sweet, and savory notes suits your taste.
Pour the dressing over the salad base and toss gently to coat the spinach evenly without bruising the delicate leaves. The key here is to toss just before serving to keep the spinach fresh and crisp. If desired, you can add extra ingredients such as thinly sliced red onion, cucumber, or even berries for a creative twist.
Finally, serve the salad immediately while fresh. This spinach salad is perfect as a light main course, a vibrant side dish, or even as part of a larger spread for gatherings. Its freshness, crunch, and bright flavors make it an instant favorite.
Conclusion
Spinach salad is a perfect example of how fresh ingredients and simple preparation can create something extraordinary. Lina Vexley’s version highlights the beauty of seasonal produce paired with a light, homemade dressing. This salad is versatile enough to stand on its own as a healthy lunch or complement a main dish at dinner. Its combination of crisp spinach, juicy tomatoes, creamy feta, and crunchy almonds ensures a delicious balance in every bite. Once you try this recipe, it’s bound to become a regular feature in your kitchen—a go-to dish for both everyday meals and special occasions.