Prep time: 10 min Cooking time: 0 min
4 1/2 cups Baby Spinach
2 1/4 tbsps Balsamic Vinegar
3 tbsps Extra Virgin Olive Oil
1 1/2 tsps Dijon Mustard
1/3 Red Onion (thinly sliced)
1 1/2 Tomato
3 tbsps Sunflower Seeds
Wash spinach and set aside to dry.
Make the vinaigrette. In a bowl, whisk together the oil, vinegar, and mustard. Alternatively, if you have a jar with a lid you can put all ingredients in the jar, tighten the lid, and give it a good shake.
Toss the spinach leaves with the chopped veggies, seeds, and vinaigrette.
If making more than 1 serving to have for another day, save the rest of the vinaigrette and dress salad the day you plan to eat it.
No Spinach: Substitute with any other salad greens.
No Sunflower Seeds: Substitute hemp seeds, pumpkin seeds, flax seeds, or nutritional yeast.