Quick Spinach Salad With Sprouts

This vibrant salad is a refreshing blend of tender baby spinach and crunchy alfalfa sprouts, tossed in a bright, homemade vinaigrette. The dressing combines the sharp zest of lemon juice with the earthy depth of garlic and a hint of Dijon mustard, creating a well-balanced flavor profile that isn't too heavy. Crumbled feta cheese adds a salty, creamy contrast, while toasted sunflower seeds provide a delightful nutty crunch. It&# 226;ÂÂs an incredibly quick dish to assemble, making it perfect for a light weeknight lunch, a healthy side dish for grilled proteins, or a refreshing starter for summer gatherings. Simple, fresh, and satisfying.

Cuisine: Greek

Courses: Salads

Difficulty: Intermediate

Servings: 6

Calories: 190.4

Dietary: Gluten-free, Vegetarian

Description

This vibrant salad is a refreshing blend of tender baby spinach and crunchy alfalfa sprouts, tossed in a bright, homemade vinaigrette. The dressing combines the sharp zest of lemon juice with the earthy depth of garlic and a hint of Dijon mustard, creating a well-balanced flavor profile that isn't too heavy. Crumbled feta cheese adds a salty, creamy contrast, while toasted sunflower seeds provide a delightful nutty crunch. It&# 226;ÂÂs an incredibly quick dish to assemble, making it perfect for a light weeknight lunch, a healthy side dish for grilled proteins, or a refreshing starter for summer gatherings. Simple, fresh, and satisfying.

Ingredients

1 lbs Spinach
2 tablespoons Water
1/2 cups Alfalfa Sprouts
1 whole Garlic Clove, small, minced
1/4 cups Feta Cheese, crumbled
1 teaspoons Dijon Mustard
2 tablespoons Sunflower Seeds
1 x Salt
2 tablespoons Olive Oil
1 x Freshly Ground Black Pepper
2 tablespoons Lemon Juice

Directions

1
Trim the stems from the spinach leaves, then wash thoroughly and dry completely using a salad spinner or clean kitchen towels.
2
Tear the dried spinach leaves into bite-sized pieces to yield approximately 10 cups, lightly packed, and place them in a large salad bowl.
3
Add the alfalfa sprouts, crumbled feta cheese, and sunflower seeds to the bowl with the spinach.
4
In a small jar with a screw-top lid or a small bowl, combine the olive oil, lemon juice, 2 tablespoons of water, minced garlic, Dijon mustard, salt, and pepper.
5
Secure the lid on the jar and shake vigorously until the dressing is emulsified and well combined, or whisk thoroughly if using a bowl.
6
Pour the vinaigrette over the salad ingredients just before serving.
7
Toss gently but thoroughly to coat all the spinach and toppings evenly with the dressing.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 190.4kcal

% Daily Value *
Total Fat 15.0g24%
Saturated Fat 3.6g18%
Cholesterol 9.4mg4%
Sodium 265.3mg12%
Total Carbohydrate 9.4g4%
Dietary Fiber 4.4g18%
Sugars 2.1g
Protein 8.0g16%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: spinach, salad, alfalfa sprouts, feta cheese, sunflower seeds, vinaigrette, lemon juice, garlic, dijon mustard, olive oil, vegetarian, quick meal, healthy side, fresh vegetables, light lunch, crunchy, tangy, summer salad, easy recipe

Read it online: https://www.chefs-mate.com/recipe/quick-spinach-salad-with-sprouts/