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