This filling spinach salad is packed with sweet roasted onion, avocado, and Spanish anchovies.
Our favorite health-conscious chef does it again with his take on a summer salad topped with light vinaigrette, minus all the bad calories.
When the temperature rises, it’s hard to be hungry for big, heavy meals. So it’s always a good idea to have a few go-to summer salad recipes on hand.
But often the problem with a salad for a meal is that it’s not filling or satisfying enough, and you find yourself hungry again in just a few hours. That’s where Bobby Deen comes to the rescue with his summer spinach salad.
Bobby Deen starts by roasting red onions and Vidalia onions with a light drizzle of canola oil, salt and pepper for approximately 25 minutes.
While the onions are roasting, prepare your vinaigrette dressing. It’s a very simple combination of extra virgin olive oil, orange juice, chili powder, lime juice, and salt and pepper. Whisk it all together until you get a nice emulsified texture.
Then finish up the preparation by combining the rest of the salad ingredients—washed and dried spinach, sunflower seeds, avocado, sundried tomatoes, and Spanish anchovies. (If you’re not a fan of anchovies, leave them out or substitute them with whatever you like!)
Top the spinach mixture with the roasted onions and vinaigrette and toss your salad. Then you’re ready to eat!
