A friend blessed me with some fresh spinach and baby carrots from her garden. I just had to make one of my favourite salads with the young, tender spinach leaves. The recipe if from one of my Eating for Sustained Energy books:
1 pack sun dried tomatoes,chopped (I use the Ina Paarmans and only about a half a pack)
Baby spinach shredded
chopped fresh basil (I leave out if I don't have any)
1 can chickpeas
Toss above ingredients together.
15ml olive oil
30ml balsamic vinegar
30ml freshly squeezed lemon juice
10ml mustard powder
freshly ground black pepper
1 round of feta crumbled over the salad.