Rinsing and drying the spinach — the second-dirtiest vegetable of the dirty dozen — before eating it helps reduce pesticide exposure some, but here again, organic spinach is the best way to avoid chemicals. Spinach is a low-calorie, delicious choice in salads, and that bold green color is an indicator of its rich content of nutrients such as vitamins A and C, calcium, folate, and fiber.
This recipe is packed with nutrition and is really easy to make. Apart from the various health benefits spinach offers, this salad is also great in terms of textures and flavor. If you’re trying to get your kids to eat healthily, this recipe is spot on.
- 6 cups baby spinach
- 1 red onion, julienned
- ½ cup cranberries
- 1 sweet potato
- ½ cup candied walnuts
- 1 blood orange
- ½ cup balsamic vinegar
- 2 tablespoons mustard
- 2 tablespoons freshly grated ginger
- ¼ cup olive oil
- ⅛ teaspoon cayenne pepper
- salt to taste
- Peel and cut the sweet potato into 1-inch cubes. Toss with a tablespoon of olive oil and the cayenne pepper. Place on cookie sheet and bake in 400 degrees F. oven for 15 minutes. Remove from the oven allow them to cool.
- Place the spinach in a salad bowl. Add the red onions, the cranberries, and the baked sweet potato.
- Zest the blood orange and then squeeze the juice into a glass bowl. Add the vinegar, mustard, the olive oil, half of the grated ginger and little salt. Whisk and drizzle over the spinach. Toss well.
- Sprinkle the candied walnuts and the rest of the freshly grated ginger.
- Serve & enjoy!
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