Make Popeye Proud!
October is Spinach Lovers Month! And there’s a lot to love—spinach is high in many nutrients including Vitamins A, C and K, magnesium, fiber and 25 percent of your daily iron intake. When shopping for spinach, go for dark green, crispy leaves and use it fresh and raw to get the most out of spinach’s many antioxidants. Try this baby spinach salad with apple cider vinaigrette and nuts for a fresh fall side.
Fresh Baby Spinach leaves
Shiloh Farms Cashews or Almonds
Shiloh Farms Raisins or Dried Cranberries
¼ cup canola oil
¼ cup apple cider vinegar
1/8 cup raw honey
¼ tsp. garlic powder
¼ tsp. celery salt
1. In a saucepan, mix all the dressing ingredients together over very low heat. Cool. Store in a closed container in the refrigerator.
2. Wash and dry spinach leaves. Tear into bite sized pieces. Store in a closed container in the refrigerator.
3. Just before serving, toss spinach with some dressing, and top with nuts and fruit.