Spinach Cilantro Salad

When I think of salad, I stay far, far away from anything that looks like or tastes like iceburg lettuce. The thought of chewing on water just doesn't bode well with me. So instead, I shoot for nutrient dense greens like spinach or kale, even red leaf lettuce will do! This salad is super simple and light for summer. Hand torn baby spinach leaves, an addition of bright cilantro, creamy feta cheese and our favorite keto-friendly salad dressing by Tessemae. Pair with Mediterranean Lemon Mint Chicken and Saffron Cauliflower Rice for a Middle Eastern/Mediterranean inspired meal.

Ingredients:

3 cups baby spinach

1/4 cup cilantro leaves, stems removed

1/4 cup feta, or as much as you like, really, there's no such thing as too much cheese

3 Tablespoons Tessamae Lemon Garlic Dressing

Himalayan pink salt and freshly ground pepper to taste

Supplies:

Salad bowl

Serving tongs

Directions:

Hand tear spinach into bite-sized pieces. Pluck cilantro leaves from stems. In a salad bowl, toss together greens. Top with feta cheese, dressing, salt and pepper. Serve immediately.

Tips:

Make this salad ahead of time, mix together the greens and cheese but wait to add the dressing until ready to serve.