Quick Start Guide
SPINACH SALAD WITH
CHAMPAGNE HONEY VINAIGRETTE
6 cups baby spinach leaves
8 cremini mushrooms, sliced and sautéed
¼ small red onion, peeled, roughly cut
2 tbsp. champagne vinegar
2 tbsp. extra virgin olive oil
2 tbsp. raw, unltered honey
1 tsp. salt
½ tsp. ground black pepper
4 tbsp. crumbled feta cheese, for garnish
10 minutes • makes 4-6 servings
In a large mixing bowl, combine the spinach leaves and mushrooms. Set aside. Place
the red onion in the Single Serve Cup and pulse until chopped. Add the onion to the
spinach and mushrooms. Place the vinegar, oil, honey, salt and pepper in the Single
Serve Cup and pulse to blend. Drizzle the vinaigrette over the salad to taste. Garnish
each serving with a sprinkling of feta cheese. Serves 4 to 6.
PROCESSING
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