Salads can be boring. In fact, every time I try to eat a salad for lunch I feel disappointed – like an opportunity for something delicious has been robbed from me. Which is why I am the queen of fun salads in my house, and am always looking to create new ways to put together my favorite fruits, veggies and nuts.
This is a recipe I haven’t made for YEARS but thought it was time to bring it back into the rotation, especially in time for Shavuot! You can serve this as a side salad for any dairy meal, and it’s perfect for a Shabbat lunch dish. Want to make it into a full meal? Serve it with some simply grilled or poached salmon and you are sure to feel some salad salmon satisfaction. Want to serve it with a meat meal? Just leave off the goat cheese!
I like making my own dressing, but you don’t have to – just pour on your favorite bottled dressing or drizzle some extra virgin olive oil and balsamic vinegar.
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Ingredients
For the salad: 1 package pre-washed spinach 1 1/2 cup fresh blueberries 1 cup chopped seedless cucumber 1/2 cup shelled edamame 1/4 cup chopped macadamia nuts 2 ounces crumbled goat cheese For the dressing: 2 tsp whole grain or dijon mustard juice of 1/2 lemon 1 Tbsp honey 2 Tbsp balsamic vinegar 1/4 cup olive oil salt and pepperDirections
Place spinach leaves in large bowl. Add blueberries, cucumber, edamame, goat cheese and macadamia nuts.
In a small bowl combine mustard, lemon juice, honey, balsamic vinegar and a pinch of salt and pepper. Drizzle in olive oil and whisk until dressing comes together.
Shabbat
Pronounced: shuh-BAHT or shah-BAHT, Origin: Hebrew, the Sabbath, from sundown Friday to sundown Saturday.
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