| Prep: 15 mins | Cook: 0 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 345 | 25g | 4g | 28g |
| sugars | fibre | protein | salt |
| 14g | 5g | 7g | 0.3g |
If you asked me about one of my favorite recipes, the Wheatgrass and Spinach Salad would definitely be on top of the list. Packed with vibrancy and flavor while offering a host of health benefits, this concoction is my ultimate recreation of the classic salad with a southern twist.
A Salad Enriched with Flavor and Nutrients
What I particularly love about this salad is how delightfully the flavors marry together. The freshness and nutrient-rich nature of spinach and wheatgrass make the base for a palette of wonderful ingredients. The playful sweetness of honey and the tartness of lemon juice all blend beautifully with the crisp texture of apple slices. A subtle hint of Dijon mustard and the crunch of sunflower seeds add not just taste but also wonderful texture to the dish. Plus, the inclusion of versatile superfoods like spinach and wheatgrass, both rich in essentials vitamins, minerals, and antioxidants, ensures that the salad is equally strengthening.
Wheatgrass and Spinach Salad – A Southern Spin on a Classic
My Charleston roots ring true in this recipe. One might say it is reminiscent of a classic Southern Apple Salad, that combines the crispiness of apples with the fresh greens. The dried cranberries and sunflower seeds in my recipe add an interesting dimension, similar to a good old Carolina Quinoa Salad. This Wheatgrass and Spinach Salad can be enjoyed on its own, or styled up with a side of grilled chicken or a bowl of spicy shrimp to make a full, hearty meal.
Who knew salads could be this delightful and fun to make and eat? The best part is enjoying the benefits of a healthy, flavorful dish right in the comfort of home. So get those salad bowls ready and delight in the uniquely Southern flavored Wheatgrass and Spinach Salad.
What You’ll Need
- 1 tablespoon of honey
- 2 tablespoons of lemon juice
- 1 teaspoon of Dijon mustard
- 1/4 cup of extra virgin olive oil
- 1 cup of wheatgrass, chopped
- 4 cups of baby spinach, washed and dried
- 1 apple, cored and thinly sliced
- 1 cup of unsalted sunflower seeds
- 1/2 cup of dried cranberries
- 1/2 cup of cherry tomatoes, halved
- Salt and pepper to taste
Method
Step One
Start by making the dressing. In a small bowl, whisk together the honey, lemon juice, and Dijon mustard until well combined. Gradually whisk in the extra virgin olive oil until the dressing is emulsified. Season with salt and pepper to taste.
Step Two
In a large salad bowl, combine the chopped wheatgrass, washed and dried baby spinach, thinly sliced apple, unsalted sunflower seeds, dried cranberries and halved cherry tomatoes.
Step Three
Drizzle the dressing over the salad and toss until all the ingredients are well coated. Taste and adjust the seasoning if needed before serving.
