Spinach, Date and Almond Salad


1 large bag of Baby Spinach
2 Shallots, thinly sliced
1 cup Medjool Dates, pitted and chopped
1 cup Slivered Almonds

1/2 cup Extra Virgin Olive Oil
1/4 cup Apple Cider Vinegar
1 Tbs. Dijon Mustard
1 Tbs. Honey
Juice of 1 Lemon
1 tsp. Sea Salt
1/2 tsp. Cracked Black Pepper 

Toast the slivered almonds in a dry pan over low heat. Shake the pan every 30 seconds or so to prevent burning. Once the almonds are light brown and fragrant, remove from pan and set aside. In the meantime combine all dressing ingredients in a jar and shake vigorously. Adjust seasoning to taste. 

Assemble the salad by layering first the Spinach, then the thinly sliced Shallots, chopped Dates and finally the toasted Almonds. Drizzle dressing over the top when ready to serve*. Enjoy!

*Note: There may be more dressing left over but you can always use it for your lunch the next day, or week but it's so good it won't last that long! 


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