| 10 | 15 | 171 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 15 min | 0 min | 4 |
| 8 cup | Baby spinach |
| 1 cup | Cherry Tomatoes (baby tomatoes - halved) |
| 2 large | Carrots (grated) |
| 1 cup | Frozen yellow corn kernels (fresh or frozen) |
| 1/4 cup | Balsamic vinegar (for vinaigrette) |
| 1 1/2 tbsp | Dijon mustard (for vinaigrette) |
| 1/2 tbsp | Honey, raw (for vinaigrette) |
| 2 tbsp | Extra virgin olive oil (for vinaigrette) |
| 1 pinch | Sea Salt (for vinaigrette) |
| 1 dash | Black pepper (for vinaigrette) |
1. Place spinach, tomatoes, carrots, and corn in a large bowl.
2. For balsamic vinaigrette, whisk together the vinegar, mustard and honey in a medium sized bowl. Slowly pour in olive oil in a steady stream, whisking as you go. Season with salt and pepper to taste.
3. Add as much of the balsamic vinaigrette as you like to the bowl of veggies. Toss to combine.
Quick Tips:
Store any leftover dressing in an airtight container in the fridge for up to a week.
Nutritional Highlights:
Spinach
A powerhouse of nutrients, it's high in iron, calcium, folate and vitamins A & C.
| Vegetables | 3.4 |
