Spinach Salad with Fig Vinaigrette
1 (6 ounce) bag of organic petite spinach
½ cup sliced celery
½ cup julianned carrots
1 Roma tomato chopped
1 cup chopped cauliflower
½ cup chopped dried apricots
½ cup pecans
Fig Vinaigrette
¼ cup olive oil
¼ cup balsamic vinegar
1 tablespoon Fig Preserves
1 tablespoon whole grain Dijon mustard
½ teaspoon salt
Fresh ground pepper to taste
Dressing: In small mixing bowl add all ingredients and mix well until all ingredients are well blended.
Salad assembly: layer spinach, celery, carrots, cauliflower, tomato, apricots and pecans. Drizzle with Fig vinaigrette and serve immediately. Great served with a crusty loaf of bread.
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