Spinach Salad With Beets and Feta
Packed with nutrients, this spinach and beet salad is also full of flavor. Serve it with bruch or eat is as lunch. It’s mouthwatering either way!
Servings Prep Time
1Lunch 10minutes (if you have the dressing and pecans ready)
Servings Prep Time
1Lunch 10minutes (if you have the dressing and pecans ready)
Ingredients
Instructions
  1. Place the spinnach in a medium-sized mixing bowl. Drizzle with olive oil; then toss until evenly coated. Drizzle with dressing; then toss again. Place the dresed spinach in your serving bowl.
  2. Cut the beet into quarters; then slice each quarter into several thin slices.
  3. Spread the beet slices, butter-toasted pecans, and crumbled feta over the top of the spinach, and serve.
Recipe Notes

My recipes avoid all ingredients listed on the American Latex Allergy Association website, and on Japan’s National Institute of Health Sciences website, as known for or suspected of cross-reacting with latex as well as a few other ingredients that I have discovered elsewhere. However, latex-fruit syndrome is still an emerging issue and poorly understood. There may be other foods that cross-react, and people with latex-fruit syndrome often have other food allergies independent of their latex allergy. Each individual is different, so be sure to discuss with your allergist the safest way for you to try out ingredients that are new to you before you cook with them.