Spinach pesto has a milder flavor than standard basil pesto, and it goes beautifully with both a dressed-up and dressed-down meal. I’ve served this salad deconstructed as an appetizer as well. Here I’ve given both a parve and a dairy option. Don’t be scared of the tofu if you’ve never tried it. It takes the flavor of the pesto and is a great way to add protein and color to this salad.
Notes: Pesto can be made up to three days ahead.
Photography by Moishe Wulliger
Styling: Renee Muller