A New Take on a Classic Spinach Salad


Monday Recipe! 

This week, I am introducing a new technique to amp up your salad game. Many people are immediately turned off just by the sound of "Spinach Salad." It's been done so many times before and, honestly, it gets pretty old pretty quickly. 

However once you try this new technique, you will never want to go back to a boring spinach salad. I promise!


Simon's Warm Spinach Salad


- 2 handfulls of fresh spinach

- 1 cup snap peas

- 1 carrot

- 1/2 red onion

- 1-2 fresh beets

- 1/4 cup olive oil

- 3 TBSP vinegar of choice (I used lemon flavored)




Slice onion and beet(s) thinly or julienne and marinate in your choice of vinegar in a large mixing bowl as you gather the rest of your ingredients. Thinly peel the carrot into ribbons or thinly slice and set aside to later top the salad. Add the spinach and snap peas over the marinated onions and beets. Heat olive oil on the stove until just bubbling. Pour the hot oil over the salad (just enough to coat the spinach) as you toss and mix. Top with your carrot ribbons or slices and add some walnuts for a little extra crunch and taste.