Recipe & Photo Credit: Yay for Food
For the salad:
6 packed cups baby spinach
1 ½ cup Lebanese cucumbers sliced
1 cup strawberries, sliced
1 medium sweet apple, cored and chopped into cubes
3 ounces feta cheese, crumbled
¼ cup toasted walnuts
For the vinaigrette:
¼ cup extra virgin olive oil
1 tbsp apple cider vinegar
1 tbsp pure honey
1 tbsp dijon mustard
Salt and pepper
In a small bowl, whisk together the vinaigrette ingredients until well combined. Taste and adjust the dressing to your preference. Set aside.
In a large bowl, combine the salad ingredients, then drizzle the desired amount of vinaigrette on top. Toss to combine. Serve immediately.
If you are planning to have leftovers, keep the salad separate from the vinaigrette and cover both in the refrigerator for up to 2 days. Re-whisk the vinaigrette and drizzle just before serving.