This recipe for Strawberry Spinach Salad was developed over the years on Wednesdays, as I tried to clear out my vegetable and fruit crisper before garbage day on Thursday.The slightly bitter taste of the spinach is a perfect foil for the sweetness of the strawberries and other fruit, and the walnut pieces add crunch and protein.
Spinach is one of those foods that I buy because I get excited about the number of vitamins, nutrients, and the sheer goodness of the vegetable; unfortunately my enthusiasm isn’t matched by anyone else in the family, hence the leftover spinach leaves. The popular website World’s Healthiest ranks spinach at the top of the list of healthy vegetables due to the sheer volume of nutrients it contains. Vitamins K, A,C, E and all the B vitamins, manganese, folate, magnesium, iron, calcium, potassium, protein, and zinc are all well represented in one serving of spinach, and it can be eaten raw or cooked. Spinach freezes well and can be added to soups, stews, and lasagnas.
Serve this spinach salad with crisp whole grain flatbread or toast and soup for a light yet filling lunch. It makes 4 good sized servings.
8 cups of baby spinach leaves
1 small can of mandarin oranges, drained
12 large strawberries, sliced
1 cup fresh raspberries
1 cup fresh blueberries
1/2 cup walnut pieces
1 cup crumbled feta cheese
Wash and dry baby spinach leaves. Place in a large serving bowl. Add berries and mandarin oranges. Garnish with walnuts and Feta cheese. Serve with Raspberry Basil Dressing.