By Elizabeth Stark
One of the biggest roadblocks to making healthy food choices is time. Washing and cutting up fresh vegetables can be time consuming and laborious — especially if you’re starving. But the good news is, it can be surprisingly simple to prep a few fresh ingredients ahead of time, meaning that a great, healthy lunch can be yours in a few minutes flat.
To prep this spinach salad for busy weekdays, steam the broccoli, wash the spinach, and cut up the bell peppers ahead of time, storing each ingredient in a sealed container in the fridge. Keep the vinaigrette in a jar. To make the salad, you’ll just need to slice the red onion and give everything a good toss!
Spinach Salad with Broccoli, Red Peppers, and Onions
Serves: 2
Prep time: 7 minutes
Cook time: 10 minutes
Ingredients
- 4 tablespoons olive oil
- 2 tablespoons rice wine vinegar
- 1/2 teaspoon Dijon mustard
- pinch of sea salt, plus more to taste
- black pepper to taste
- 2 cups broccoli florets, steamed
- 4 cups baby spinach, washed
- 1 large red bell pepper, cored, seeded, and cut into 3 inch slices
- 1/2 a red onion, sliced paper thin
Instructions
- To make the vinaigrette, whisk the rice wine vinegar, Dijon, salt, and pepper into the olive oil until emulsified.
- Place the spinach in a medium-sized bowl. Drizzle with 2 tablespoons dressing, tossing gently. Next, layer on the broccoli, bell pepper, and onion slices. Drizzle with a bit more of the vinaigrette. Finish with several twists black pepper, and serve.
