As spring bloomed in the countryside, Sarah found herself inspired by the vibrant greens popping up all around her. With fresh baby spinach from her garden and a handful of walnuts, she set out to create a salad that celebrated the season’s bounty.
Slicing a crisp red onion into thin strips, Sarah added it to the bed of baby spinach, creating a beautiful contrast of colors and textures. For the dressing, she combined creamy mayonnaise with tangy balsamic vinegar and a touch of sweetness from swerve, creating a harmonious balance of flavors.
With a sprinkle of Pink Himalayan Salt and black pepper, the salad came together, embodying the essence of green goodness. As Sarah tossed the ingredients gently, she couldn’t wait to share this refreshing dish with her family at their next spring gathering, knowing it would be a delightful addition to their table.
Ingredients
Salad
- 8 cups baby spinach
- 1 cup walnuts chopped into large chunks
- 1 red onion sliced thing
Dressing
- 1/2 cup mayonnaise
- 2 Tbsp balsamic vinegar
- 1 Tbsp vinegar
- 1 1/2 Tbsp swerve
- 1 tsp black pepper
- 1 tsp Pink Himalayan Salt
Instructions
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Combine the spinach, onions and walnuts into a bowl.
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Mix all the dressing ingredientsw together in another bowl or food processor until nice and smooth.
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Pour the dressing over salad and mix it around by tossing. Enjoy.
Recipe Notes
