Can I just share with you the best salad I’ve had in a long time from a restaurant? Larry and I found a new, local place that had this spinach summer salad on the menu and it was soo good! I’ve been back several times just so I could enjoy it again. Last Saturday we had company for lunch so I tried to re-create it and I was surprised it was a close match! Give it a try–the combination of these ingredients was fantastic! I used all organic and non-GMO food for it.

Ingredients:

Spinach (or mixed greens which I used since I was out of just spinach)

Red Quinoa (I made it with organic, free-range chicken broth but vegetable broth or water will work fine too)

Beets (pickled or plain–I used a canned jar a friend pickled for me from her organic garden!)

Pecans (broken pieces)

Feta Cheese (crumbled)

Strawberries (sliced)

Blueberries

Cranberries (no high fructose corn syrup with this!)

Sweet Apple Cider Vinegar Dressing (if you can’t find a good one google a recipe to make your own or use Balsamic Vinegar and Olive Oil as that would probably work well too)

Directions:

I put all the ingredients in individual bowls and had our guest build their own salad. Starting with the greens and then a scoop of quinoa then each of the other things…not too much of any one but don’t leave one out because you think you won’t like it! For instance, my husband is not a beet fan but he put them on his salad anyway and was pleasantly surprised he loved it too!

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