Sorry, you need to enable JavaScript to visit this website.

Spinach Salad with Crumbled Feta and Tomato Vinaigrette (1 Serving)

This recipe was created in partnership with Hungry Couple.

Try it with Lean Cuisine’s Vermont White Cheddar Mac & Cheese for a balanced weeknight meal.


  • 3/4 Cup baby spinach leaves
  • 2 Tablespoons crumbled feta cheese
  • 1/4 English (seedless) cucumber
  • 2 Tablespoons diced red onion

Tomato Vinaigrette:

  • 1 Small clove garlic, peeled
  • 1 Tablespoon olive oil
  • 1 Teaspoon lemon juice
  • 1 Teaspoon low fat mayonnaise
  • 2 Cherry tomatoes
  • Salt and pepper to taste


  1. To make the vinaigrette, add the garlic, olive oil, lemon juice, mayonnaise and tomatoes to a blender or small food processor. Puree until smooth and season with salt and pepper to taste.
  2. Cook the mac and cheese in the microwave according to package directions and serve hot with the salad.