Spinach, Asparagus, Tomato Salad with Balsamic Vinaigrette

Spinach, Asparagus, Tomato Salad Recipe with tossed with toasted pecans, feta cheese and homemade Balsamic Vinaigrette. A perfect fresh salad for a meal or as a side.

This is one of those fantastic salads that really hits the spot when the weather is hot.  We have been on a long, hot, very dry streak (for up here in New Hampshire) and I was craving a big ole salad this weekend.

I stopped by Stop & Shop to grab some ingredients on Saturday. They have the most amazing selection of organic and “free from” Nature’s Promise products that are extremely affordable. I mean tons of items all over the store. I have been trying to incorporate organic products in our lives more and more and their products help me do that so much easier when the prices are so good.

I absolutely love that Nature’s Promise products are free from all the yucky nonessentials such as, artificial colors, artificial flavors, and artificial preservatives.

I wanted something simple to make so I chose spinach, asparagus and grape tomatoes and then added some yummy toasted pecans and feta cheese to kick up the flavors and topped it with my favorite homemade balsamic vinaigrette. I picked up Natures Promise dijon mustard and minced garlic to use in the dressing as well.

You can also Load Offers for Nature’s Promise Products To Your Stop & Shop Card Here for extra savings.  Using mobile? Click here to load offers.

I served it with grilled chicken with this amazing marinade ever and cilantro lime brown rice.

INGREDIENTS

Homemade Balsamic Vinaigrette recipe  <– Get the recipe there

Salad

1 ½ cups of fresh baby spinach

1 bunch of fresh asparagus, tough ends trimmed and cut into 2-inch pieces

1 pint grape tomatoes, cut in half

½ cup chopped pecans or sliced almonds, toasted (I heat them in the microwave believe it or not. 1-2 minutes on a paper towel and they are nice and toasty.

¼ cup feta cheese, crumbled (more if desired)

DIRECTIONS

Prepare this homemade balsamic vinaigrette and set aside.

Bring a large pot of water to a boil.

Trim the tough ends off of the asparagus and cut into 2 inch pieces.

Add asparagus to the boiling water and boil for approx.  4 – 5 minutes, until just tender and still crisp.

While the asparagus is cooking, fill a medium sized  bowl with ice and cold water.

Pour the asparagus into a strainer to drain and then immediately transfer it to the ice water for about 10 seconds. Then drain asparagus again.

Place the baby spinach in a medium sized bowl.  Add the asparagus, tomatoes and pecans or almonds.

Drizzle desired amount of vinaigrette over top and toss lightly.

Sprinkle with feta cheese.  Toss gently again to incorporate.

ENJOY!!

Spinach, Asparagus, Tomato, Feta Salad with Balsamic Vinaigrette

Spinach, Asparagus, Tomato Salad Recipe with tossed with toasted pecans, feta cheese and homemade Balsamic Vinaigrette. A perfect fresh salad for a meal or as a side.

5 from 3 votes

Cook ModePrevent your screen from going dark

Print Pin Rate

Course: Salad

Cuisine: American

Prep Time: 10 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 20 minutes minutes

Servings: 6

Calories: 110kcal

Author: Sherri Hagymas

Ingredients

Salad

• ▢ 1 ½ cups of fresh baby spinach
• ▢ 1 lb fresh asparagus tough ends trimmed and cut into 2-inch pieces
• ▢ 1 pint grape tomatoes cut in half
• ▢ ½ cup chopped pecans or sliced almonds toasted (I heat them in the microwave believe it or not. 1-2 minutes on a paper towel and they are nice and toasty.
• ▢ ¼ cup feta cheese crumbled (more if desired)

Instructions

• Prepare this homemade balsamic vinaigrette and set aside.
• Bring a large pot of water to a boil.
• Trim the tough ends off of the asparagus and cut into 2 inch pieces.
• Add asparagus to the boiling water and boil for approx. 4 - 5 minutes, until just tender and still crisp,
• While the asparagus is cooking, fill a medium sized bowl with ice and cold water.
• Pour the asparagus into a strainer to drain and then immediately transfer it to the ice water for about 10 seconds. Then drain asparagus again.
• Place the baby spinach in a medium sized bowl. Add the asparagus, tomatoes and pecans or almonds.
• Drizzle desired amount of vinaigrette over top and toss lightly.Sprinkle with feta cheese. Toss gently again to incorporate.
• ENJOY!!

Nutrition

Calories: 110kcal | Carbohydrates: 7g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 5mg | Sodium: 81mg | Potassium: 418mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1960IU | Vitamin C: 17.2mg | Calcium: 71mg | Iron: 2.3mg

Nutritional Disclosure

Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.

Tried this recipe?Mention @ToSimplyInspire or tag #ToSimplyInspire!

Sharing of this recipe to social media is both encouraged and appreciated. Please share the direct link back to the recipe. Copy/Pasting and/or screenshots of the recipe to any social media is strictly prohibited. Content and photographs are copyright protected