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Crunchy Spinach Salad earns its name from several textures rather than one. Spinach forms the soft base, peppers and carrot add crispness, walnuts bring a firmer bite, and dried fruit adds chew.

Feta is optional, but a small amount adds salt and creaminess without taking over the vegetables. The dressing is fuller than a simple vinaigrette, combining balsamic, honey, Dijon, herbs and optional garlic.

Crush dried herbs between your palms before adding them; that small step releases more aroma. Dress the salad just before serving so the spinach stays fresh and the crunchy ingredients remain distinct.

Ingredients

• 5–6 cups spinach leaves, chopped
• 1/2 cup red bell pepper, diced
• 1/2 cup yellow bell pepper, diced
• 1 cup carrots, grated
• 1–2 tablespoons raisins or dried cranberries
• 2 tablespoons walnuts, chopped
• 2 tablespoons feta cheese, crumbled, optional
• 1/3 cup olive oil
• 1/4 cup balsamic vinegar
• 1 tablespoon honey
• 1 teaspoon Dijon mustard
• Salt and freshly ground pepper to taste
• 1 teaspoon dried basil or oregano
• 1 clove garlic, minced, optional

Method

Combine the spinach, peppers, carrot, dried fruit, walnuts and optional feta in a large bowl. Shake the olive oil, balsamic, honey, Dijon, salt, pepper, dried herbs and optional garlic together. Pour over the salad, toss gently and serve immediately.