Ingredients

1 bunch or salad bowl full of fresh organic spinach leaves

1/2 Red onion thinly slices

1/2 C Feta, crumbled

1/2 C Hazelnuts, toasted quickly in a pan

Optional

If you want to turn this or any salad into a meal add:

Chickpeas

Carrots, beets, & sweet potato (dice, toss in olive oil and roast in the oven until tender)

Vinaigrette

1 garlic clove

2 TBS Balsamic Vinegar

1 tsp Honey

1/4 tsp Sea salt

1/4 tsp Pepper

1 tsp Rosemary, minced

1/3 C Olive oil

Preparation

1. Wash and tear spinach into bite size pieces.
2. Thinly slice red onion
3. Toast hazelnuts in pan on stove top for a few minutes
4. Crumble in feta
5. Whisk together dressing in a separate bowl 
6. Toss salad with dressing just before serving