Spring Green Salad

  • 6 c. loosely torn fresh spinach leaves
  • ½ English cucumber, halved and sliced into thin pieces
  • 6 oz. asparagus, trimmed and lightly steamed
  • 3 T. extra virgin olive oil
  • 1 T. apple cider vinegar
  • Pinch of kosher salt
  • A turn of freshly ground black pepper

Combine the spinach, cucumber, and steamed asparagus in a large serving bowl. Set aside.

Combine the oil, vinegar, salt, and pepper in a resealable jar. Close the jar and shake vigorously to combine. Pour over the greens and toss well to coat. Serve immediately.

  • Yields: 4-6 servings
  • Preparation Time: 10 minutes

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