Spinach, Orange and Red Cabbage Salad
6 ounces baby spinach
2 cups thinly shredded red cabbage
3 small seedless oranges peeled and sectioned
½ medium cucumber, halved lengthwise, and thinly sliced
¼ cup toasted slivered almonds
2 tablespoons extra virgin olive oil, or as desired
2 tablespoons white balsamic or white wine vinegar, or to taste
Salt and freshly ground pepper to taste
Combine the spinach, cabbage, oranges, cucumber, and almonds in a serving bowl and toss together.
Dress with oil and vinegar, then season with salt and pepper. Toss again and enjoy.
Adapted from vegkitchen.com