Honey-Lemon Vinaigrette Salad
I have an unknown amount of canned pickled beets in my possession right now. It has to do with the fall harvest. Which was massive.
Beets brighten up any salad and they are wicked good for you.
This salad is a cinch to make.
I love that this dressing is made with freshly squeezed lemon juice. Some dressings use citrus juice, others use vinegar, and some use a combination of both juice & vinegar.
Bright and pure, the lemon juice really shines in this salad.
Begin by washing and drying the spinach.
Juice the 2 lemons, discard the seeds and pulp and pour the juice in a mason jar. Add the honey, mustard, pepper, and salt.
Drizzle in the 1/2 cup of olive oil and stir to combine.
Store in a jar with lid. Keep in the refrigerator until ready to serve.
To assemble the salad:
Pile a bed of greens onto a plate or shallow bowl. I’m using spinach.
Top with the carrots, beets, and feta (or goat) cheese. You can even sprinkle on some onion or a handful of nuts if you want a crunch.
Toss the salad with the dressing & serve.
I love this dressing.
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