When I made this salad, I had veggies left over from a visit to a local farm. It was fantastic, and I loved knowing that I had supported a local farmer while getting some good-for-me nutrients in the process.
My tiny, apartment-sized vegetable garden is not producing yet, so in the mean time, I have no problem buying local produce. Especially since so many farmers in my area avoid the use of pesticides. It seems to be a growing movement that I am proud to support.
This simple farm fresh vegetable salad can be made in under 15 minutes, is filling, tasty and great for lunch or a quick dinner.
NOTE: For this salad, I used my recent Clean Eating Raspberry Vinaigrette Dressing. It went very well with this salad.
Clean Eating Spinach Summer Salad
- 2 cups raw spinach
- 1 cup fresh raspberries
- 1 cup fresh strawberries
- 1/4 cup almonds
- 1 cup sliced carrots
- 1/2 avocado, cubed
- 1/3 cup dried cranberries, fruit juice sweetened
- 1/4 small red onion, sliced or chopped
- 1 cups shredded chicken (optional)
- Mix together and serve with your favorite dressing.
Number of servings (yield): 2