This is the recipe that inspired me to eat Brussels Sprouts.
I have been eating this salad almost every day for the last week. It is so good and a great, fresh lunch.
Baby Spinach Salad with Balsamic, Blue Cheese and Pecans
- Baby Spinach
- about a 1/4 cup crumbled blue cheese
- about a 1/4 cup pecans, chopped
- balsamic vinaigrette
Put in as much spinach as you want in your bowl, then top with cheese, pecans and a couple of dashes of the balsamic.