Spinach Salad with Roasted Vegetables and Apricot
Details
- Servings: 1
- Diet: High-Fiber, Low-Sodium
- Meal: lunch, dinner
- Dish: salad
Cuisine
- middle eastern
Ingredients
- 1 cup leftover vegetables from Bistro Salad with Roasted Vegetables (click here for recipe)
- 3 cups spinach
- 2 tablespoons Whole Grain Mustard Walnut Vinaigrette (click here for recipe)
- 2 tablespoons sunflower seeds
- 3-4 dried apricots, chopped
Instructions
Spinach Salad with Roasted Vegetables and Apricot serves 1 original recipe by Bon Appetit.
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