When I make salads, I have a fairly basic formula that I adapt based on what I have on hand: greens, extra vegetables, grains, nuts or seeds, a basic vinaigrette, and protein (either legumes or eggs). This spinach salad follows my basic formula pairing some wonderful spring produce — green garlic and spinach — with the earthy, chewiness of the spelt. Add the hard boiled egg and you have a quite the hearty salad.
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