Spinach salad with balsamic vinaigrette is a fresh, healthy side dish made with crisp spinach, cucumbers, cherry tomatoes, and carrots, topped with Parmesan and a tangy balsamic dressing. This easy-to-make salad is perfect for a quick lunch, dinner side, or meal prep. Loaded with nutrients, it’s a light and flavorful option that pairs well with a variety of main dishes.
Ingredients
- 4-5 oz fresh spinach, rinsed and dried
- 2 small cucumbers or 1/2 English cucumber
- 1 cup grape or cherry tomatoes, halved
- 1 medium carrot, thinly sliced
- Shaved Parmesan cheese (for topping)
- 2 tbsp balsamic vinegar
- 2 tbsp extra virgin olive oil
- 1/2 tsp salt
- 1/4 tsp pepper (or to taste)
Instructions
- Rinse and dry the spinach thoroughly, then place it in a large salad bowl.
- Slice the cucumbers, thinly slice the carrot, and halve the cherry tomatoes. Add these vegetables to the bowl with spinach.
- In a small bowl, whisk together the balsamic vinegar, olive oil, salt, and pepper to make the dressing. You can also shake it in a jar for a quicker method.
- Drizzle the dressing over the salad and toss well to combine.
- Top with shaved Parmesan cheese for added flavor, then serve immediately.
Why You’ll Love This Recipe
- Quick and Easy: This fresh salad comes together in just a few minutes, making it the perfect side dish for any meal.
- Healthy and Light: Packed with fresh vegetables, this salad is full of nutrients and low in calories.
- Customizable: You can easily adjust the ingredients to your liking or add other veggies like bell peppers or red onions.
Tips
- Make Ahead: Prepare the salad and dressing ahead of time, but keep the dressing separate until you’re ready to serve to avoid wilting the greens.
- Chill the Salad: For an extra refreshing salad, chill the spinach in the fridge before assembling.
- Add Protein: To make this salad more filling, consider adding grilled chicken, shrimp, or hard-boiled eggs.
Variations and Substitutions
- Vegan Option: Omit the Parmesan cheese or use a vegan alternative.
- Add Nuts: Toss in some toasted walnuts, almonds, or pecans for extra crunch and flavor.
- Different Greens: Try mixing in arugula, kale, or mixed greens for variety.
FAQs
Can I use bottled balsamic dressing?
Yes, bottled balsamic vinaigrette can be used if you’re short on time, though homemade dressing typically has a fresher taste.
How can I store leftovers?
If you have leftover salad, store the vegetables and dressing separately in airtight containers to keep the greens fresh. The salad will last for up to 2 days in the fridge.
Serving Ideas
- Pair this salad with grilled meats like chicken or steak for a balanced meal.
- Serve it alongside pasta or a hearty soup to round out a light lunch or dinner.
This spinach salad with balsamic vinaigrette is a delicious and refreshing way to get your daily veggies while keeping your meal light and flavorful!
Spinach Salad with Balsamic Vinaigrette
4
servings15
minutesIngredients
4-5 oz fresh spinach, rinsed and dried
2 small cucumbers or 1/2 English cucumber
1 cup grape or cherry tomatoes, halved
1 medium carrot, thinly sliced
Shaved Parmesan cheese (for topping)
2 tbsp balsamic vinegar
2 tbsp extra virgin olive oil
1/2 tsp salt
1/4 tsp pepper (or to taste)
Directions
- Rinse and dry the spinach thoroughly, then place it in a large salad bowl.
- Slice the cucumbers, thinly slice the carrot, and halve the cherry tomatoes. Add these vegetables to the bowl with spinach.
- In a small bowl, whisk together the balsamic vinegar, olive oil, salt, and pepper to make the dressing. You can also shake it in a jar for a quicker method.
- Drizzle the dressing over the salad and toss well to combine.
- Top with shaved Parmesan cheese for added flavor, then serve immediately.
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