Sporting the highest nutrition badge out there – “SUPERFOOD,” spinach has so many health benefits, you’d think it was … kale: blood-glucose management, lowering the risk of cancer and blood pressure, improving bone health, reducing the risk of asthma, promoting regularity, contributing to heathy hair growth, and enhancing complexions. And that’s just a warm-up. There are more, but you get the picture.
Even better: The leafy greens are mild, and adapt incredibly well to a variety of recipes and modes of preparation. Speaking of which, today’s Social Gal Supersalad capitalizes on that versatility, adding flavour and kick to the mix with a tangy vinaigrette.
So whip up a Spinach Supreme for lunch, dinner, side dish, or snack, and let us know what you think greenstars. 😉
Ingredients (best to go as organic and local as possible)
- 1 1/2 tablespoons extra-virgin olive oil
- 1 tablespoon white wine vinegar
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon salt
- 2 garlic cloves, minced
- 6 cups baby spinach leaves (about 6 ounces)
- 1/4 cup vertically sliced red onion
- 1 handful of cranberries
- Goat cheese to taste
How-to
Combine first six ingredients in a large bowl of choice, stirring brusquely with a whisk. Add six cups of spinach and red onion; toss to coat. Spinach up!