Spinach Salad


  • 6 Cups baby spinach
  • 1/4 c walnut pieces (toasted)
  • 1 med pear
  • 1 T fresh lemon juice


From “The Complete Vegan Cookbook” by Susann Geiskopf-Hadler & Mindy Toomay

Place all of the spinach in a bowl. Toss in the walnut pieces and sliced pear. Squeeze fresh lemon juice on the salad and toss. On the side, you will want to create your dressing. Place all of the dressing ingredients (Apple cider vinegar, orange juice, minced shallots, EVOO, maple syrup, ground cumin, salt/pepper) in a small bowl and whisk until ingredients are combined smoothly. Once combined, dress your salad with your homemade dressing and eat up!

2 T Apple cider vinegar
2 T squeezes orange juice
2 T miniced shallots
1 t extra virgin olive oil
1 T maple syrup
1/4 t ground cumin
Fresh Pepper
(Salt to taste)