Let me introduce you to my salad of the week.
It’s actually been my salad for the last couple of months. I discovered a close version to this salad on my friend Tina’s site after she suggested to me and I have craved it oh so often ever since.
I know salads like this have been floating around for awhile so it’s not the most original recipe. But what I want you to do is look at it more from a nutritional stand point than just as a salad plate. I always seem to fall back on this salad when I’m trying to really lighten up a meal without missing out on flavor and a nutritional boost. I felt like eating this on it’s own tonight, but it would be perfect with some grilled shrimp, chicken or fish.
So when I say look at this plate of goodness from more of a nutritional standpoint this is what I mean. I don’t always feel like eating a salad. For some reason making at a salad at home is the last thing I want to do. I love eating them out, but at home, eh, too much work maybe? Silly, I know. But when you see how good for you a plate like this is, you can’t help but start to crave it. Well, at least that’s how I work.
So here’s what’s good about it:
Spinach (source: Livestrong.com)
- low calorie
- one cup contains more than daily requirements of vitamin K, vitamin A
- high in manganese, folate and magnesium
- excellent source of dietary fiber, calcium and protein
- contains cancer fighting antioxidants
- is known to promote cardiovascular health with high levels of magnesium that can lower high blood pressure levels
Strawberries (source: Livestrong.com)
- rich source of vitamins such as vitamin A, B-complex, C and E
- reduces inflammation in the body
- has higher levels of vitamin C than oranges
- powerful antioxidant
- healthy dose of dietary fiber that aids in reducing bad cholesterol
Walnuts (source: BBC News)
- highest level of antioxidant than any other nut
- great source of protein and omega-3
See what I mean?
Spinach, Strawberry and Walnut Salad with Raspberry Balsamic Vinaigrette
Recipe from Aggie’s Kitchen, inspired and adapted from Mommy’s Kitchen
2 cups (handfuls) of fresh spinach
1 cup sliced fresh strawberries
8 walnut halves, rough chopped
1 oz crumbled gorgonzola (about a 1/4 of plastic container)
1/4 red onion, thinly sliced
Layer each ingredient on a large salad plate. Serve with Raspberry Balsamic Vinaigrette
Raspberry Balsamic Vinaigrette
Serves about 2-3
1/3 cup raspberry balsamic vinegar
2-3 tablespoons olive oil
pinch onion powder
salt and pepper
1 teaspoon Simply Fruit strawberry preserves
1 teaspoons Grey Poupon Honey Dijon
Combine ingredients in a jar or tightly sealed container. Shake vigorously until well combined.