This is the perfect make ahead salad that actually tastes even better after sitting in the fridge for a couple of days! It's great to grab for a quick lunch and also makes a versatile side dish for dinner. Add some chicken for a little extra protein and to make it a heartier meal in one!
INGREDIENTS
- 5 cups baby spinach
- 3/4 cup cooked quinoa
- 1/2 cup diced cucumber
- 1/2 cup diced bell pepper
- 1/4 cup diced red onion
- 2 Tbsp. chopped dill
- 2 oz. crumbled goat cheese
For the dressing:
- 1 1/2 Tbsp. extra virgin olive oil
- 2 Tbsp. lemon juice
- ¼ tsp. kosher salt
- 1-2 cloves minced garlic (optional)
- Ground pepper to taste
DIRECTIONS
Whisk dressing ingredients in a large bowl. Add remaining ingredients and toss thoroughly.
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