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Spinach And Sprout Salad With Balsamic Vinaigrette


Spinach and Sprout Salad with Balsamic Vinaigrette

I eat salads almost every day. I tend to have a spinach salad with some kind of protein (chicken/fish/beef) for lunch and now that it's warming up, we're eating more salads for dinner instead of cooked vegetables. My usual salad includes cucumber, tomatoes, and avacadoes, which are very, very tasty, but aren't so great the next day.

A friend made me a salad that is hearty and crunchy and tasty and keeps for DAYS. She also made a homemade dressing that I now keep on hand in my fridge. Let me share the recipes with you!

Salad Ingredients

1 bag of spinach 
1 large handful of bean sprouts, cut in half 
4-6 mushrooms 
1/2 cup of green onions, chopped 
3 stalks of celery, sliced 
1 pepper, chopped 
1/4 cup sunflower seeds


Toss and serve. The measurements are approximate, and you can really add or omit any ingredients you choose.

Dressing ingredients 
1/2 cup olive oil 
1/2 cup balsamic vinegar 
1 tsp Dijon mustard Garlic, to taste (I use a LOT)


Mix in a salad dressing container, refrigerate leftovers.