Looking for a new delicious and healthy salad to make? This salad will surely do the trick. Spinach is high in antioxidants, B vitamins, and minerals including calcium, potassium, and zinc.
The toasted hazelnuts add depth and crunch, the pear adds a little sweetness, and the shaved Parmesan lends it’s salty richness. I like this dressed with just a drizzle of olive oil and a squeeze of fresh lemon; feel free to use your favorite healthy vinaigrette recipe, if you prefer.
Baby Spinach Salad Recipe
7 cups baby spinach (more or less), preferably organic
1 cup fresh parsley, coarsely chopped
1/4 cup shredded red cabbage (optional)
1/2 cup hazelnuts, toasted in a 350°F oven for appox. 5 minutes
1 pear, shaved with a vegetable peeler
approx. 1/4 cup Parmigiano-Reggiano shavings (I use a vegetable peeled for this)
Good olive oil and fresh lemon juice or your favorite healthy vinaigrette dressing
Coarse sea salt and fresh ground pepper to taste
Mix all ingredients in a medium-large bowl. Compose salad on plates and drizzle with olive oil and fresh lemon juice or your favorite vinaigrette. Sprinkle with a little course sea salt and fresh ground pepper if you like.
This is a guest post from Winnie Abramson at Healthy Green Kitchen. Winnie grew up in a restaurant family and is passionate about the connection between good food and good health. She has a graduate degree in naturopathic medicine and you can find more of her delicious recipes at Healthy Green Kitchen.