About 2 months ago, I found a wonderful salad at Trader Joe’s called “Super Spinach Salad.” I have been buying it almost every week for my lunch at work since my discovery! It has become one of my favorites, but I wanted to be able to make it at home and share with my family. The ingredients for the salad were easy to find, but the dried cranberries in salad were “juicy and plump.” So I took the organic dried cranberries I had at home and soaked them in some organic apple juice, but you can also use just water to soften them.
My next dilemma was how am I going to make the salad dressing? I read the ingredients label on the salad package and the following below is what I came up with. The only change in ingredients was I used garlic, instead of miso. I hope you enjoy this salad as much as I do!
Ingredients for salad:
- 1 package (6 ounces) organic baby spinach
- 1 can (15 ounces) organic garbanzo beans
- 1 package (12 ounces) frozen shelled edamame, thawed
- 1/3 cup dried organic cranberries, soaked in water to soften
- Shredded carrots
- Organic sugarplum tomatoes
- Pumpkin seeds
Ingredients for salad dressing:
- 10 organic baby carrots
- 3 tablespoons organic canola oil
- 1 teaspoon sesame oil
- 2 tablespoons seasoned rice vinegar
- 1/4 teaspoon grated ginger
- 1 small clove garlic, minced
- Sea salt
- In a blender, add carrots, canola oil, sesame oil, rice vinegar, ginger and garlic. Blend thoroughly. Add salt to taste. Mix again. The salad dressing is on the thick side. The best way to use dressing (in my opinion) is to place it in a small dish and dip your fork into the dressing and then into the salad.
- Place spinach (1/3 of package or 2 ounces) on a large plate. Sprinkle with garbanzo beans, edamame, cranberries and carrots. Garnish with tomatoes and finally, sprinkle with pumpkin seeds. Serves 3.