How about a delicious Spinach Salad? Today, on Weekend at the Cottage. This spinach salad is always a hit. Of course vegetarians like it, but I’m going to suggest you take it to work or serve it for lunch or dinner. It’s that good! Let’s start by making the dressing. In a bowl, I have 1 Tbsp of mayonnaise. I’m adding 2 Tbsp lemon juice, 3 Tbsp of extra-virgin olive oil, 1 generous Tbsp of honey, and then optional, a little bit of smoked paprika, if you like a little bit of spiciness to the dressing. All of the ingredients are in a bowl. Whisk them together and set them to the side. I have a vegetable mandolin, careful if you’re using yours, and I’m going to process 2 the vegetables for the salad. I have fennel, which looks like celery, but tastes like licorice or anise. And I also have carrot. Carefully, I’m going to grate them to a julienne consistency and then I’m going to transfer them to a pickle liquid bath. So, I have 1 cup of ice water, of ice water, a 1/4 cup of seasoned rice wine vinegar, in a bowl. I take those julienne vegetables, I immerse them in that liquid and allow them to rest while I prepare for the rest of the rest of the vegetables. I’m now going to assemble the salad. I’ll show you the different vegetables that are involved. We start with 2 cups of washed, rinsed, and dried baby spinach. So good for you! Next, we have sliced red pepper and thin sliced cucumber. You need about a 1/2 cup of the red pepper and 1/2 an English cucumber. Add those ingredients into a bowl. You know me, I love fruit in a salad. So I have thin slices of mango. They’re going in. Now this sounds getting a bit nutty and a little bit seedy – so we’re going to add a 1/4 cup of each: chopped walnuts, sunflower seeds, and pumpkin seeds. I always have hard-boiled eggs in the fridge. Add 1 hard-boiled egg. I slice it and dice it. Now going into the salad. I like fresh herbs. We have chopped dill and also for a little bit of that onion flavour, I have some fine chopped chives. With all the ingredients in the bowl, I drizzle the dressing on top and then it’s time to toss. One suggestion, if you’re going to take the salad to work take the salad in one container, take the dressing on the side because I think this salad should be enjoyed as soon as it’s dressed. Once you’re spinach salad is tossed, transfer onto service plates or bowls. Little bit of kosher salt. Sprinkling of fresh ground black pepper. Serve it straightaway. This salad is to be enjoy as soon as it’s prepared. I hope you enjoy this recipe! And if you’re looking for others, please head to WeekendattheCottage.com Subscribe to our website. Look for us on our dedicated YouTube channel and if you’re looking at our YouTube channel videos, why not drop us a few comments. Give it a thumbs up and share those videos with your friends. Our community is growing day by day. We don’t want anyone to miss out on all the fun! Finally look first on your favourite social media feeds: Pinterest, Instagram, Facebook, Twitter Come on back and see us again next time. Thanks so much, take care. Bye bye.