Walnut & Cherry Spinach Salad
As spring approaches I am already thinking about my garden and fresh vegetables. Spinach is one of the first crops of spring so I decided to share a simple spinach salad. You can substitute any dried fruit instead of cherries. I used organic coconut sugar so my dressing looks darker. Coconut sugar is a tan color. If you must have sugar it is a better choice than white sugar which I rarely use. Coconut sugar is unrefined, made from fresh coconut tree sap, collected from the cut flower buds. One of the lowest glycemic index sweeteners on the market. It’s highly nutritious and a rich source of potassium, magnesium, zinc, iron, and B vitamins.
8 ounces baby spinach
1/2 cup chopped walnuts
1/2 cup dried cherries
1/4 cup sugar, I used coconut sugar
1 teaspoon minced onion
1/4 teaspoon paprika
1/4 cup cider vinegar
1/4 cup extra virgin olive oil
Toast the chopped walnuts in the oven at 350 degrees F. for 5 minutes or until toasted.
In a small bowl whisk together sugar, onion, paprika, vinegar and oil. Set aside.
Serve and eat.
- 8 ounces baby spinach
- ½ cup chopped walnuts
- ½ cup dried cherries
- ¼ cup sugar, I used coconut sugar
- 1 teaspoon minced onion
- ¼ teaspoon paprika
- ¼ cup cider vinegar
- ¼ cup extra virgin olive oil
- Toast the chopped walnuts in the oven at 350 degrees F. for 5 minutes or until toasted.
- In a small bowl whisk together sugar, onion, paprika, vinegar and oil. Set aside.
- Place the rinsed and dried spinach in a large salad bowl.
- Add the toasted walnuts and dried cherries to the spinach.
- Pour the well mixed dressing over the salad.
- Mix well.
- Serve and eat.
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