"Spring Ahead" Spinach Salad | Ep. 5 | Cooking in the Community Kitchen

Join Judy and Peter-John Woolf as they “spring ahead” for the fifth episode of Cooking in the Community Kitchen. This month, we prepare a deliciously fresh summer salad that will have you coming back for seconds and maybe even thirds! Community Kitchen is a non-profit organization that focuses on education and nutrition. Each month, there will be a new video that teaches people a simple recipe with a featured ingredient from the Good Food Box.

Ingredients

  • Bag of Spinach

  • Washed and Torn Lettuce

  • Orange Slices

  • Toasted Nuts (toasted)

  • Berries, Apples, Pomegranate seeds (optional)

Wash and dry all fruits and vegetables before consuming

Dressing: Double for Family Sized Salad

  • 1/3 Cup Olive Oil

  • 1 Tbsp. Red Wine Vinegar

  • 2 Tbsp. Maple Syrup

  • 1 tsp. Mustard - Dijon or Regular

  • 1/2 tsp. Oregano

  • Salt & Pepper to Taste

Preparation

“Spring Ahead” Spinach Salad

“Spring Ahead” Spinach Salad

Toss lettuce and spinach together in a large bowl. Add the orange slices, feta cheese and roasted nuts.

Whisk together all dressing ingredients- best made a day ahead to allow flavours to come together.

Refrigerate dressing

Toss with salad ingredients just before serving.

ENJOY!

Bryton Udy