As summer gets closer I feel like eating more salads. This is one of my favorites. Every time I make it, people say how delicious it is. I hope you enjoy it too! 

Serves 2 as a meal and 4-6 as a side dish


For the dressing:

4 Tbs extra virgin olive oil
3 Tbs aged balsamic vinegar
1/2 Tbs dijon mustard
1 tsp orange zest
1 clove garlic, crushed or minced
2 pinches unrefined sea salt
fresh ground black pepper to taste

For the salad:

8 cups loosely packed baby spinach
1 large beet, roasted, peeled and cubed
1 navel orange, peeled, segmented and cut into bite size pieces
1/4 cup red onion, finely chopped
1/2 cup pecans, lightly toasted and chopped
4 oz goat cheese, crumbled


First roast the whole unpeeled beet in a covered dish in a 400° F oven for 1 hour or until done.

 Let it cool while covered. This will make it easier to peel.

Once cool, place under a small stream of cool water. The skin should peel off easily using the water and your hands.

Combine all d...

April 28, 2018

This delicious salad recipe is packed with flavor. It has the added benefit of being an excellent source of fibers that nourish the health of your gut microbiome!

Everyone in my family loves this salad, which is always a plus and often a challenge to find. Combining the ingredients while the lentils are hot is important for maximum flavor. It tastes best if the flavors marinate for a while before eating. Tastes great as leftovers for several days.

Serves 4 as a meal


2 cups french green lentils (important because they hold their shape and don’t turn to mush)
6 cups water
1/2 cup olive oil
6 Tbs aged balsamic vinegar
3 cloves garlic, minced or crushed
1/4 tsp fresh ground black pepper
3/4 tsp unrefined sea salt
8 green onions, chopped
1 cup fresh dill (about 1.5oz), chopped
2 cups fresh basil (about 1.25 oz), chopped
15 oz artichoke hearts, chopped
8 oz feta cheese, cubed
1 bag pre-washed baby spinach


In a medium size pot, add lentils and water. Bring to a boi...

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