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Julia Roberts Summer Salad

VegetarianNo-CookGastro-Pub

Time: 10 minutes

Yield: 4 servings

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About

Here's a salad that will make you Mona Lisa Smile! Julia Roberts Summer Salad is a refreshing, fresh, and joyous one that is sure to Hook you in! Spinach is a perfect platform for sharp feta cheese and crunchy walnuts, as well as the tangy and smooth dressing! The Julia Roberts Summer Salad is destined to be America's Sweetheart, in part, because it is so quick and effortless to make!

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Ingredients

  • For the dressing:
  • 3 tablespoons sherry vinegar
  • 1 tablespoon Dijon mustard
  • sea salt, to taste
  • freshly ground black pepper, to taste
  • 1/3 cup olive oil
  • For the salad:
  • 1 (15-ounce) can garbanzo beans
  • 1 (5-6-ounce) bag baby spinach, washed and dried
  • 1 cup carrots, julienned
  • 1/2 cup low-fat feta cheese, crumbled
  • 1/4 cup raw or toasted walnuts
  • freshly ground black pepper, to taste

Directions

Step 1 -In a small bowl, mix the sherry vinegar, the Dijon mustard, the sea salt, and the ground pepper together.

Step 2 -Slowly whisk the olive oil into the dressing mixture until it is emulsified.

Step 3 -Drain the garbanzo beans in a colander and rinse them under cold water until the foam disappears.

Step 4 -Place the beans in a serving bowl.

Step 5 -Add the spinach and the carrots to the salad bowl with the beans, and toss with just enough of the dressing to lightly coat the veggie mixture.

Step 6 -Mix the feta cheese and the walnuts into the salad.

Step 7 -Season the salad with the black pepper to taste and serve.

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