Sunday, March 18, 2012

Spinach, Carrot & Ginger salad with homemade lemon dressing

This is quite a simple recipe, but it's quite delicious. A great way to make use of that fresh spinach from the farmers' market. The ginger gives it a surprise little zing, and the lemon dressing is light, fresh, and tasty- the perfect compliment. This has been our dinner for the past several nights, and I this continuing to be a trend!

Spinach, Carrot, & Ginger Salad w/ homemade lemon dressing
3 cups Fresh Spinach, chopped
source: Ferris Farms, Ferris MI
1 small piece Ginger-
source: local food co-op
2 medium Carrots-
source: my root cellar
2 tbsp. Dried cranberries-
source: Michigan-grown from local food co-op

1/2 lemon
source: local food co-op
1 tbsp. Olive Oil
source: local food co-op
1 teaspoon balsamic vinegar
source: local food co-op
1 sprig Oregano
source: grow lights in basement
1 sprig Thyme
source: grow lights in basement

  • Take chopped spinach and add to a large salad bowl
  • Grate ginger and carrots into small, thin slivers- add to bowl 
  • Add cranberries to salad as well
  • In a small bowl, squeeze the juice from the lemon
  • Add the olive oil, balsamic vinegar, oregano, and thyme into the small bowl with the lemon juice
  • Whisk dressing together with fork or a small whisk
  • Top salad with dressing, and make sure to distribute dressing evenly
Serve and Enjoy!

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