Power Salad - Honey Mustard Dressing

I've got not one … but TWO recipes for you! 
It’s a salad-and-dressing combo that is a perfect make-ahead lunch.
You can prep this in a mason jar or reusable container – and it will keep in the fridge for 2 days.

(serves 1)

• 3 big handfuls of baby spinach 
• 2 Tbsp honey-mustard dressing (recipe below)
• 1 2.5 oz (70 g) pouch tuna in water
• ½ cup (80 g) canned chickpeas, drained and rinsed
• 1 medium carrot, shredded
• 3-5 grape tomatoes, halved

Toss the spinach and dressing in a bowl, then add the tuna, chickpeas, carrot, and tomatoes. Serve immediately or store well-covered in the refrigerator for 2 days.

Honey-Mustard Dressing
(makes 8 tablespoons)

• 1 clove garlic, minced
• 1 Tbsp apple cider vinegar 
• 1½ tsp Dijon mustard
• ½ tsp honey
• Sea salt and freshly ground pepper to taste (1-2 pinches each)
• ⅓ cup (80 ml) extra-virgin olive oil

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Whisk the garlic, vinegar, mustard, honey, salt and pepper in a small bowl. Slowly whisk in oil.

Enjoy!