The combination of the crunchy walnuts and the creamy artichoke hearts pairs well with the crisp spinach.
PREP TIME
10 minutes
COOKING TIME
–
YIELD
2 servings
4 cups of baby spinach
1/2 cup raw beets, sliced into matchstick-sized pieces
(optional)
1/2 of an orange, segmented
1/2 cup artichoke hearts
16 walnut halves
SIDE NOTE
Top this with grilled chicken or steak for a complete meal.
NUTS
EGGS
NIGHTSHADES
FODMAPS
Place the baby spinach on a large salad plate. Top the spinach with the beets, orange segments, artichoke hearts, and walnut halves.
Dress with 2 tablespoons per serving of Balsamic Vinaigrette.
