Hearty Spring Salad w/ Spinach-Pesto Dressing

Celebrate spring with some of the best green vegetables of the season. This salad has a base of arugula, a peppery green that’s full of calcium, iron and magnesium. This dish gets bold and hearty flavors from Mediterranean toppings including artichokes, sun-dried tomatoes and olives. But the real star of this salad is the Spinach-Pesto Dressing, which brings that delicious spring flavor. Enjoy this hearty, easy-to-make salad!

Ingredients

  • 2 cups (200 g) arugula (rocket)
  • 1 can quartered artichoke hearts, drained
  • 4 oz Kalamata olives, drained
  • 4 oz sun-dried tomatoes, drained

Spinach-Pesto Dressing

(Makes 1 1/2 cups)

  • 4 cups fresh spinach
  • 1/4 cup whole blanched almonds (or sunflower seeds for nut-free option)
  • 1/4 cup extra-virgin olive oil
  • 2 cloves garlic, crushed
  • 1 tablespoon lemon juice
  • 1/4 cup water
  • 1/2 teaspoon sea salt
  • 1 tablespoon nutritional yeast (optional)

Directions

  1. Start with the dressing: In a food processor or using a high-speed blender, pulse all ingredients until pesto is smooth. Set aside.
  2. In a large serving bowl, combine all salad ingredients. Add about 1/2 cup of the dressing and gently toss to coat.
  3. You can store the leftover dressing in an air-tight container for up to 3 weeks in the fridge.

For more veggies, add thinly sliced fennel or celery, fresh grape tomatoes or chopped cucumber.

For extra protein, add a scoop of white beans, chickpeas or your favorite hummus.

Tip: You can find Kalamata olives and sun-dried tomatoes either canned or at a fresh olive bar in a specialty grocery store.

Prep Time: 15 minutes
Total Time: 15 minutes

Servings: 4

Substitutions

Arugula – spinach, kale, lettuce