Hearty Spring Salad w/ Spinach-Pesto Dressing
By Suzanne Boothby
Celebrate spring with some of the best green vegetables of the season. This salad has a base of arugula, a peppery green that’s full of calcium, iron and magnesium. This dish gets bold and hearty flavors from Mediterranean toppings including artichokes, sun-dried tomatoes and olives. But the real star of this salad is the Spinach-Pesto Dressing, which brings that delicious spring flavor. Enjoy this hearty, easy-to-make salad!
Ingredients
- 2 cups (200 g) arugula (rocket)
- 1 can quartered artichoke hearts, drained
- 4 oz Kalamata olives, drained
- 4 oz sun-dried tomatoes, drained
Spinach-Pesto Dressing
(Makes 1 1/2 cups)
- 4 cups fresh spinach
- 1/4 cup whole blanched almonds (or sunflower seeds for nut-free option)
- 1/4 cup extra-virgin olive oil
- 2 cloves garlic, crushed
- 1 tablespoon lemon juice
- 1/4 cup water
- 1/2 teaspoon sea salt
- 1 tablespoon nutritional yeast (optional)
Directions
- Start with the dressing: In a food processor or using a high-speed blender, pulse all ingredients until pesto is smooth. Set aside.
- In a large serving bowl, combine all salad ingredients. Add about 1/2 cup of the dressing and gently toss to coat.
- You can store the leftover dressing in an air-tight container for up to 3 weeks in the fridge.
For more veggies, add thinly sliced fennel or celery, fresh grape tomatoes or chopped cucumber.
For extra protein, add a scoop of white beans, chickpeas or your favorite hummus.
Tip: You can find Kalamata olives and sun-dried tomatoes either canned or at a fresh olive bar in a specialty grocery store.
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 4
Substitutions
Arugula – spinach, kale, lettuce