Stay healthy and strong with this power salad packed with fresh spinach, beets, black olives and sunflower seeds. It's a great vegetarian and gluten free lunch. Recipe provided by the California Olive Committee.
10 ounces spinach, trimmed and washed
2 cups beets, cooked, peeled, and cut into wedges
2 oranges, peeled and segmented
1 cup medium Lindsay® Black Ripe Olives
1 cup feta cheese, crumbled
1/2 cup toasted sunflower seeds
1/3 to 1/2 cup balsamic vinaigrette
Layer spinach, beets, olives and oranges in a bowl.
Top with feta cheese and sunflower seeds.
Toss with vinaigrette just before serving.
