Healthy Lunch Made Easy: Spinach Salad with Broccoli, Red Peppers, and OnionsElizabeth 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
Prep time: 7 minutes
Cook time: 10 minutes
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
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.