Recipe by Brynie Greisman

Spinach Kiwi Salad

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Parve Parve
Easy Easy
10 Servings
Allergens

Contains

- Tree nuts

A unique and refreshing salad.

Ingredients

Salad

  • 16 ounces (450 grams) fresh spinach leaves or romaine lettuce

  • 8–10 ounces (approx. 225 grams) shredded purple cabbage

  • 1 small onion, cut into rings

  • 2–4 kiwis, cut into half circles

Dressing

  • 4 tablespoons oil

  • 3 tablespoons Tonnelli Apple Cider Vinegar

  • 1/4 teaspoon dry mustard

  • 1 teaspoon salt

  • 1/2 teaspoon black pepper, or to taste

Directions

Make the Salad

1.

Tear spinach or lettuce into pieces and place in a large bowl. Add the rest of the salad ingredients (cashews can either be tossed into salad or used as a garnish) and mix well. 

2.

Place all dressing ingredients in a small container and shake well. Pour over salad and toss to distribute evenly.

Tips:

If you don’t have Italian seasoning, use and 1/2 teaspoons oregano, and 1/4 teaspoons dried basil, and 1/4 teaspoons dried parsley, 1/8 teaspoons garlic powder and a pinch of rosemary and thyme.

Notes:

Adjust amounts of salad ingredients to your taste. It’s best to use apple cider vinegar in the dressing and not substitute regular vinegar.
Spinach Kiwi Salad

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