Sweet & Sour Celery Leaf Salad
Serves one as a main course, two as a side dish
For the Salad:
2 cups of celery leaves
1 cup of fresh spinach leaves
6-8 strawberries, quartered
1/8 cup toasted almonds
For the Vinaigrette:
2 teaspoons apple cidre vinegar
1/4 teaspoon salt
1 teaspoon honey
2 teaspoons olive oil
Toast the almonds in a small pot, on a baking sheet, or in a toaster oven, until golden brown (careful - these are quick to burn once they begin to turn golden brown).
In a medium-sized bowl, toss together the celery leaves, spinach, strawberries, and toasted almonds.
In a separate small bowl, combine the brown rice vinegar, salt and honey and whisk with a fork. Then drizzle in the olive oil while whisking with the fork.
Pour the dressing over the salad, and toss to combine.
Adapted from Urban Chickpea