Eat your Spinach & love it
Spinach Salad Recipe

In these Spinach Salad Recipes, the baby spinach is eaten raw. Did you know that Spinach has "almost" been touted as a "wonder food" by many researchers?

Spinach does not have to be a boiled soggy mess on your plate. In fact eating raw spinach in a vegetable salad recipe or in a green salad recipe is extremely good for you. In it's natural raw form, spinach contains more vitamins and minerals. Baby spinach is quite easy to digest, is not as strongly flavoured, and is easily eaten raw in salads.

Whether eaten raw, such as in my Spinach Salad Recipe or cooked, it is very high in vitamin content, has been proven as an anti oxident, contains high levels of iron, contains healing qualities for inflammatory conditions (such as arthritis) and has been proven to help retard age-related eye diseases.

With all these wonderful properties - why don't we eat more of it??

Spinach Salad with Strawberries Recipe


• 3 cups (720 ml) washed, dried Baby Spinach

• 1 medium English cucumber sliced

• ½ cup (120 ml) crumbled goat cheese OR cottage cheese

• ½ cup (120 ml) sliced strawberries

• ½ cup (120 ml) canned mandarins - drained (optional)

• Slivered almonds to sprinkle on top (optional)


1. Place all the ingredients in a large bowl.

2. Toss to mix.

3. Add the dressing and toss gently. Top with almonds.

Serve immediately.

NOTE: You can use any store bought Dressing or you can prepare your own –I would recommend the Sweet Onion Vinaigrette or Asian Sweet Sesame Dressing or see my collection of Dressing recipes and pick your own.

Yield: This recipe serves 4 to 6.

When used in this simple salad recipe, the other ingredients contribute various flavours and the actual spinach flavour is hard to recognize. In the following green salad recipe, the dried fruits and nuts combine extremely well with the spinach to create a delightfully tasting mixture.

Cranberry Spinach Salad Recipe


• 3/4 cup (180 ml) almonds - slivered

• 1 pound (450 gr) spinach - rinsed and torn into pieces

• 1 cup (240 ml) dried cranberries


• 2 tablespoons (30 ml) toasted sesame seeds

• 1 tablespoon (15 ml) poppy seeds

• 1/2 cup (120 ml) white sugar

• 2 teaspoons (10 ml) minced onion

• 1/4 teaspoon (1.25 ml) paprika

• 1/4 cup (60 ml) white wine vinegar

• 1/4 cup (60 ml) cider vinegar

• 1/2 cup (80 ml) canola oil


1. Combine the spinach with the toasted almonds and cranberries, in a large bowl.

2. In a separate bowl, whisk together the dressing ingredients until well blended.

3. Toss with the salad just before serving.

Yield: This recipe serves 4

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