Spinach Salad

4 from 1 ratings

I made this spinach salad the other night to pair with my dinner. I wanted to make a light but delicious salad that was full of flavor and crunchy goodness. When I was adding the final touches to my spinach salad I decided something was missing, I had a box of Olivia’s Croutons® and I immediately realized they were the perfect topping for my masterpiece I used the Olivia’s Croutons® garlic flavor, it made my salad crunchy and added the flair I was looking for. It was my fist time trying Olivia’s gluten free croutons and I wasn’t disappointed, it actually made my salad incredible and we all enjoyed my yummy salad. For this recipe and other entertaining tips from Cindy's Table, click here.

Servings

servings

Ingredients

8 cup fresh baby spinach (1 bag)
2 apples, cored and sliced
1 cup olivia’s croutons® ( garlic flavor)
1/4 cup red onion, thinly sliced
1/3 cup crumbled goat or feta cheese
1/2 cup roasted cashews (or your favorite nuts)
1/4 cup dried cranberries
1 cup halved cherry or grape tomatoes
2 teaspoon minced garlic
1/2 cup italian extra-virgin olive oil
1 bunch fresh basil, stems removed, washed and spun dry, torn into pieces
sea salt and freshly ground pepper
1/4 cup red wine vinegar

Directions

Directions
Place spinach in a large salad bowl. add remaining salad ingredients. In a small bowl, whisk together the dressing ingredients. Pour over the salad and toss (a little at a time… as much dressing as you desire). Enjoy.
Directions
Combine the salad ingredients in a large bowl. In a small bowl, add the ingredients for the red wine vinaigrette. Whisk together and pour over the salad 10 minutes before serving.