Spinach Cucumber Salad with Balsamic Dressing Recipe Delicious!
This refreshing Spinach Cucumber Salad combines tender spinach, crunchy cucumbers, and a tangy balsamic dressing for a delightful summer dish. Perfect as a side or a light meal, it’s quick to prepare and bursting with flavor.
- Prep Time: 15 mins
- Cook Time: 0 mins
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: No cooking required
- Cuisine: American
Ingredients
Scale
- 4 cups fresh baby spinach, washed and dried
- 1 large cucumber, thinly sliced (about 2 cups)
- 1 cup cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- 1/2 cup crumbled feta cheese (optional)
- 1/4 cup toasted walnuts or pecans (optional)
- 1/4 cup balsamic vinegar
- 1/4 cup extra-virgin olive oil
- 1 teaspoon Dijon mustard
- 1 teaspoon honey or maple syrup (adjust to taste)
- 1 clove garlic, minced
- Salt and pepper to taste
Instructions
- Begin with preparing the ingredients: Wash the baby spinach thoroughly and let it drain in a colander for about 2-3 minutes.
- Slice the cucumber into thin rounds. If using an English cucumber, you do not need to peel it. This should take about 5 minutes.
- Halve the cherry tomatoes and slice the red onion into thin rings. These steps should take about 5 minutes together.
- If adding feta and nuts, crumble the feta into small pieces and toast the nuts in a dry pan for 3-5 minutes until golden brown, being careful not to burn them.
- For the dressing: In a small bowl, mix the balsamic vinegar, olive oil, Dijon mustard, honey or syrup, minced garlic, and salt and pepper. Stir well until the mixture is emulsified, which should take about 2 minutes.
- In a large bowl, combine the baby spinach, cucumbers, cherry tomatoes, and red onion. Make sure everything is evenly distributed, which should take about 2 minutes.
- Pour the dressing over the salad and gently toss everything together so the spinach doesn't tear. This should take only 1-2 minutes.
- If desired, add the feta and toasted nuts and mix gently. Serve the salad immediately or refrigerate it to enjoy later.
Nutrition
- Serving Size: 1 bowl
- Calories: 200
- Sugar: 5 g
- Sodium: 150 mg
- Fat: 15 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 4 g
- Protein: 5 g
- Cholesterol: 10 mg
Keywords: Avoid dressing the salad too early; the dressing can make the spinach soggy. Prepare the dressing separately and pour it over just before serving. Experiment with the ratios of oil and vinegar in the dressing to find your perfect balance.