Silverglade Spinach Salad Recipe

Cooking Directions

• STEP 1.Start by washing the baby spinach leaves thoroughly and pat them dry.
• STEP 2.In a large salad bowl, combine the spinach leaves, cherry tomatoes, avocado slices, crumbled feta cheese, and almonds.
• STEP 3.In a separate small bowl, whisk together the lemon juice, olive oil, honey, salt, and pepper to make the lemon vinaigrette.
• STEP 4.Drizzle the lemon vinaigrette over the salad and toss gently to coat all the ingredients.
• STEP 5.Serve the Silverglade Spinach Salad immediately as a light lunch or as a side dish with your favorite main course.

Cooking Tips

• You can add grilled chicken or shrimp to make it a more substantial meal.
• To make the salad ahead of time, keep the dressing separate and toss it just before serving to prevent the salad from becoming soggy.
• Feel free to customize the salad by adding other vegetables or toppings of your choice.

Storage and Serving

• This salad is best served fresh and should be consumed immediately.
• If you have any leftovers, store them in an airtight container in the refrigerator for up to 1 day.
• Before serving the leftovers, give the salad a quick toss to redistribute the dressing.