Last week Dan and I made a roasted cauliflower and spinach pasta dish and I made a salad to accompany the pasta because I have found that spinach really doesn’t keep for long and I always end up using half of it and having to throw the rest out.
I combined fresh baby spinach with one apple, chopped
whole, raw almonds
and feta cheese crumbles.
Top it all with a honey dressing. I don’t have exact proportions for the dressing because I usually just add the ingredients until I get the taste I’m looking for it.
Combine a bit of salt and a few tablespoons of lemon juice in a bowl and stir. Add extra virgin olive oil, freshly ground black pepper and a couple tablespoons of chopped onions and mix to combine. Add in a good amount of honey and whisk to combine all ingredients. If the dressing seems too thick, add a bit more oil. If it is too thin and oily, add a bit more honey. Pour over the salad and toss to coat evenly.