Spinach Salad with Balsamic Vinaigrette

A plate of spinach salad with tomatoes and cucumbers in the background and a fork beside the plate

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I recently visited my sisters house for Worship team practice and was able to score a taste of this Spinach Salad with Balsamic Vinaigrette. My sister Anna just whipped this up and it was fabulous! Super easy too! My moms garden is massive. It spans 1/3 acre, not including her grapes and fruit trees.

Mom has he greenest thumb of anyone I know. I was strolling through her garden this weekend and was pleasantly surprised to find a large patch of spinach. I had no idea she planted it, but wow is it good. It’s not as flimsy as the store-bought spinach and what an awesome thing to be able to pick your lunch straight from the garden. I know exactly what I’m going to do with it.

Ingredients for Spinach Salad with Balsamic Vinaigrette:

4-5 oz Spinach, rinsed and dried
2 small cucumbers or 1/2 English cucumber
1 cup Grape or Cherry tomatoes, halved
1 medium Carrot, thinly sliced
Shaved parmesan cheese

Ingredients for Balsamic Dressing:

2 Tbsp Balsamic Vinegar
2 Tbsp Extra Virgin Olive Oil
1/2 tsp Salt
1/4 tsp Pepper or to taste

Assembling Spinach Salad with Balsamic Dressing:

1. Rinse your spinach and spin dry (if you’ve never tried a salad spinner, check this OXO Salad Spinner). Transfer to a large salad bowl.

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2. Slice your cucumbers, thinly slice your carrots and halve your cherry tomatoes. Toss all the veggies into the salad.

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3. In a small bowl, combine the dressing ingredients: 2 Tbsp Balsamic vinegar, 2 Tbsp olive oil, 1/2 tsp salt and 1/4 tsp pepper. Briskly whisk or shake the dressing ingredients together.

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4. Sprinkle the top with parmesan cheese and drizzle the salad with balsamic vinegar.

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