This has long been my absolute favorite salad recipe, and I’m happy to share that with just a few modifications, I can still eat it during the 21 Day Fix… now it’s a little bit healthier for me (and just as tasty!) and I can enjoy it without any guilt.
21 Day Fix Salad (Serves 1)
Container Checklist: 1 green, 1 blue, 1 orange
- 1 cup organic baby spinach
- ¼ cup organic sprouts (learn how to grow your own here!)
- 1/8 cup Feta Cheese
- 1/8 cup toasted chopped pecans
- 1/8 cup homemade Balsamic Vinaigrette (recipe posted below).
Toss first four ingredients then drizzle with vinaigrette. For toasted pecans, I like to heat a skillet on the stovetop and just warm the nuts without using any sort of oil or seasoning.
Balsamic Vinaigrette (Serves 8)
- 6 T Balsamic Vinegar
- 1/4 cup fresh lemon juice
- 1 tsp raw honey (or pure maple syrup)
- 2 tsp Dijon mustard
- 6 T EVOO
Combine vinegar, lemon juice and honey in a medium bow. Whisk to blend. Stir in mustard, mix well. Slowly add oil while whisking, mix well.
Store in a covered container in the refrigerator. If it thickens when cold, hold it at room temp for 30 minutes and shake well before using. It’s amazing on salads but also great drizzled over sautéed veggies, steamed fish, grilled chicken or beef.