Spinach Caprice Salad in a BOWL

1- Baby spinach (4 cups)

2- Persian cucumbers, sliced in rounds (1 cup)

3- grape tomatoes, halved lengthwise (1 cup)

4- Shallots, very thinly sliced (1 tsp)

5- Diced Fresh mozzarella (1 cup)

6- Roasted pine nuts (½ cup) 

Spinach Caprice Salad in a JAR

Place salad ingredients in 1-quart jar in the following order:

2 TBL Dressing (recipe below)

½ cup Grape tomatoes, halved

¼ cup Fresh mozzarella, diced

1 tsp Shallots, very thinly chopped

½ cup Persian cucumbers, sliced

2 cups Spinach

1 TBL Roasted pine nuts, sealed in small zipper bag. (Add to salad when ready to eat.)

DRESSING: Classic balsamic vinaigrette:

¼ cup vinegar

¾ cup olive oil

1 tsp Kosher salt

½ tsp freshly ground pepper

Vigorously mix together salad dressing ingredients with a whisk until ingredients are emulsified or combined together. Drizzle desired amount on salad. Toss and enjoy!

Salad with Roasted Vegetables in a BOWL

1- Baby greens (4 cups)

2- Persian cucumbers, sliced in rounds (1 cup)

3- Roasted sweet potatoes (½ cup)

4- Roasted beets (½ cup)

5- Goat cheese, crumbled (¼ cup)

6- Sliced almonds (¼ cup)

Salad with Roasted Vegetables in a JAR

Place salad ingredients in 1-quart jar in the following order:

2 TBL Dressing (recipe below)

½ cup Persian cucumbers, sliced in rounds

¼ cup Roasted sweet potatoes

¼ cup Roasted beets

2 cups Baby greens

1 TBL Goat cheese, crumbled and sealed in zipper bag

2 TBL Sliced almonds sealed in zipper bag

(Add contents of zipper bags to salad when ready to eat.)

NOTE: For this salad, you can use any combination of roasted vegetables that you like or have on hand.

DRESSING: Lemon, garlic vinaigrette:

1 cup olive oil

1 tsp lemon zest

1/4 cup lemon juice

1/2 tsp garlic

1-2 tsp honey

1 tsp salt

¼ tsp pepper

Blend in blender or with hand blender until emulsified. 2-3 minutes. Drizzle desired amount on salad. Toss and enjoy!

Follow Lisa Boyd’s baking page on Instagram, @BakerBoydsBatch.