September 2019 Nutrition Tip & Recipe of the Month

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:

  1. 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.
  2. Serve immediately, garnished with the remaining goat cheese.

To Make The Champagne Vinaigrette:

  1. Add all ingredients together in a bowl and whisk to combine.  Or, add all ingredients to a mason jar, cover, and shake to combine.



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