Photo & Styling: Yehuda Salomon

Yield: 4-6 sevings

Prep Time: 10 minutes

Level: Easy

Ingredients:

2 cups baby spinach, shredded
1 large carrot, grated
3 stalks celery, sliced thinly
7 ounces Tnuva Light Feta, diced
1/3 cup walnuts, broken
2 tablespoons sesame, lightly roasted*
Dressing:
3 tablespoons olive oil
1 teaspoon sesame oil
4 tablespoons white wine vinegar
1 teaspoon honey
¼ teaspoon salt

Instructions:

1. To assemble the salad, arrange the spinach to cover a flat serving dish. Cover with the grated carrot and sliced celery.
2. Place the light feta on top. Up to this point, the salad can be prepared up to a day in advance. Cover with cling film and place in the fridge.
3. Before serving, whisk all the dressing ingredients together and pour over the salad. Sprinkle the walnuts and roasted sesame all around and serve.

*To roast sesame seeds, put on a dry non-stick pan. Heat, stirring constantly, for several minutes until the sesame seeds are golden brown and fragrant.