Yield: 1 large or 2 small servings


For the dressing:
3 tbsp. extra virgin olive oil
2 tbsp. balsamic vinegar
Kosher salt and freshly ground black pepper

For the salad:
3 cups baby spinach leaves, washed and dried
About ¼ cup oven-roasted tomatoes
2-3 tbsp. crumbled Boursin cheese
3-4 tbsp. crumbled pita chips

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  • step 1: HideShow Images

    To make the dressing, combine the olive oil and vinegar in a bottle or jar.  Season with salt and pepper.  Close tightly and shake well.  (I recommend making a double or triple batch to keep on hand for other salads, sandwiches, etc.)

  • step 2: HideShow Images

    Portion the spinach leaves onto serving plates.  Top with a handful of oven roasted tomatoes, crumbled boursin and pita chips.  Drizzle lightly with the balsamic vinaigrette.

  • step 3: HideShow Images

    Make ahead tips:  I find that spinach salads hold up well to pre-assembly without wilting as lettuce often does.  For this particular salad, I combine all ingredients except the dressing, transport to work, and dress just before eating.