5-6 oz. of baby spinach leaves
1/4 cup of sliced almonds
1/4 cup of dried cranberries
2-3 oz of raw goat’s cheese
1/2 tsp raw honey (optional)
2 tbsps olive oil
1 tbsp vinegar
A pinch of sea salt
1
1. Wash the spinach and place into a large bowl. Whisk in the balsamic vinegar, sea salt and raw honey, as well as the olive oil.
3
2. Toss in the spinach leaves with the dressing and arrange onto individual serving plates, sprinkling each salad with sliced almonds, dried cranberries and goats cheese. Serve and enjoy!
CategoryLunch, Side-dishesCuisineKetogenic-Vegetarian
Ingredients
5-6 oz. of baby spinach leaves
1/4 cup of sliced almonds
1/4 cup of dried cranberries
2-3 oz of raw goat’s cheese
1/2 tsp raw honey (optional)
2 tbsps olive oil
1 tbsp vinegar
A pinch of sea salt
Directions
1
1. Wash the spinach and place into a large bowl. Whisk in the balsamic vinegar, sea salt and raw honey, as well as the olive oil.
3
2. Toss in the spinach leaves with the dressing and arrange onto individual serving plates, sprinkling each salad with sliced almonds, dried cranberries and goats cheese. Serve and enjoy!