Go Green – Leafy green vegetables are full of nutrition including vitamins A, C, K and iron, folate and fiber. Add spinach or kale to a pasta dish, soup or throw a handful into a smoothie.
Recipe of the Month
Apple Spinach Salad
10 ounces baby spinach
2 large apples, cored and thinly-sliced (I used 1 gala apple, 1 granny smith apple, but any will do)
Half a small red onion, peeled and thinly-sliced
1 cup walnut halves, toasted (or pecans)
2/3 cup dried cranberries
5 ounces goat cheese, crumbled (or feta cheese, or blue cheese)
1 batch apple cider vinaigrette (see below)
Champagne Vinaigrette Ingredients:
1/3 cup extra virgin olive oil
1/4 cup champagne vinegar (or apple cider vinegar)
2 tablespoons lemon juice
1 tablespoon Dijon mustard
1 garlic clove, peeled and minced
a generous pinch of salt and black pepper
(optional) 1 tablespoon honey or maple syrup, to sweeten
To Make The Apple Spinach Salad:
- Add spinach, apples, red onion, walnuts, dried cranberries, and half of the goat cheese to a large bowl. Drizzle with the vinaigrette, and toss to combine.
- Serve immediately, garnished with the remaining goat cheese.
To Make The Champagne Vinaigrette:
- Add all ingredients together in a bowl and whisk to combine. Or, add all ingredients to a mason jar, cover, and shake to combine.