Italian Style Spinach Salad Recipe
This is a hearty, filling and satisfying-enough spinach salad recipe that can really stand in as a complete meal all by itself. One of the best things about making a salad is that you absolutely don’t need to be exact in measuring—a little bit of this and a little dab of that works absolutely fine.
You do need to be a bit more precise when making the vinaigrette because of the oil-vinegar ratio, but you can also feel free to add a few extra complementary Italian herbs if you happen to have them on hand. When you read the vinaigrette recipe you’ll see I’m clearly not a pure-blooded Italian as I’ve added omega-3 rich flax oil to the lemon garlic herb vinaigrette. But, I assure you the flax oil works just fine as the herbs and vinegar take the lead. The quality of the flax oil makes a HUGE difference, so go for the best. My all-time favorite brand is Barlean’s.
P.S. For the absolute most flavorful salad let the vegetables sit at room temperature for at least 30-minuten, then add the vinaigrette and continue to let salad sit for 5 or 10 more minutes. Add the crispy whole grain croutons just before serving.
Italian Style Spinach Salad Recipe
with Olives, Mozzarella, Fresh Croutons & Lemon Garlic Herb Vinaigrette
Serves: 4
Salad:
- 3 cups baby organic spinach leaves
- 1/2 cup chopped fresh basil
- 8 ounces button mushrooms, chopped
- 1/4 cup chopped red onion
- 2 cups shredded carrots
- 1 pint grape tomatoes, cut in half
- 1 red bell pepper, cut into thin strips
- 4 hardboiled pastured eggs
- 1 cup Kalamata olives, sliced
- Unrefined sea salt, to taste
- Freshly ground black pepper, to taste
- Place salad ingredients in a large mixing bowl. Toss to combine. Serve at room temperature with croutons and vinaigrette (see recipes below.)
Whole Grain Croutons:
- 1 1/2 cups sprouted whole grain bread cubes (crust removed)
- 2 tablespoons extra virgin olive oil
- Unrefined sea salt, to taste
- Black pepper, to taste
- Preheat oven to 400 degrees F.
- Toss the bread cubes in oil, sprinkle with salt and pepper, and spread on a baking sheet. Toast the cubes until golden, about 10 minutes, turning.
Lemon Garlic Herb Vinaigrette:
- 1/4 cup flax oil (such as Barlean’s)
- 2 garlic cloves, crushed
- 1/2 teaspoon Dijon mustard
- 3 tablespoons lemon juice
- 2 tablespoons balsamic vinegar
- 1 teaspoon brown sugar
- 1/2 teaspoon anchovy paste
- 1 tablespoon chopped fresh oregano
- Unrefined sea salt, to taste
- Freshly ground black pepper, to taste
- Combine all ingredients in a blender and process until smooth and creamy
