How to make a quick spinach salad dressing?

Simple vinaigrette to brighten baby greens

Whisk together 3 parts oil to 1 part acid (olive oil and lemon juice or vinegar) with a teaspoon of Dijon mustard for emulsification. Add a touch of honey or maple syrup to balance acidity and salt to taste.

Basic dressing:

• 3 tbsp olive oil
• 1 tbsp lemon juice or apple cider vinegar
• 1 tsp Dijon mustard
• 1 tsp honey
• Salt and pepper to taste

Toss with baby spinach just before serving. Add-ins like thinly sliced red onion, toasted nuts, crumbled cheese, or fruit can round out the salad.

Make ahead and store in the fridge up to a week; shake before using. This quick vinaigrette keeps spinach crisp and flavorful without overpowering the delicate leaves.