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Spinach salad: a healthy recipe. Video
Spinach usually tops the list of iron-rich foods and is also high in calcium and vitamins A and C. Crispy, glossy green spinach leaves are a great base for many salads.
How to choose and properly prepare spinach for salad
Not every spinach is suitable for salad, but only young and fresh greens. Choose small, non-spotted, short-stemmed leaves. It is better to heat the old leaves and boil them for soup or bake a pie with spinach and feta cheese. Spinach leaves are very hygroscopic and delicate, they do not need to be washed, but should only be rinsed and dried thoroughly on kitchen paper towels or squeezed out excess moisture using a special “carousel”, a device for drying herbs.
Warm salad with spinach, beets and tomatoes
You can prepare a salad with fresh spinach, beets and tomatoes within 15-20 minutes. You will need: – 8 cups of young spinach leaves; – 1 tablespoon of olive oil; – 1 head of red onion; – 6 cherry tomatoes; – 2 tablespoons of pitted olives; – 2 tablespoons of fresh chopped parsley; – 1 clove of garlic, minced – 2 small peeled boiled or baked beets; – 2 tablespoons of balsamic vinegar; – 1/4 teaspoon of salt; – 1/4 teaspoon of freshly ground pepper.
Prepare spinach leaves by rinsing and drying. Place the spinach in a large bowl. Peel the onion and cut into thin half rings, cut the tomatoes in half, as well as the olives. Cut the beets into thin slices. Heat oil in a large skillet over medium-high heat. Add onion and sauté, stirring occasionally, until translucent. Add the tomatoes, olives, parsley and garlic and cook, stirring occasionally, until the tomatoes begin to “crinkle”. Add beets, vinegar, salt and pepper and cook, stirring occasionally, for about 2-3 minutes. Lay out the spinach, stir. To cook delicious spinach, remove the pan from heat immediately after stirring, without exposing the tender leaves to prolonged heat.
If you do not have ready-made boiled beets, cook them yourself. To do this quickly, cut the root vegetable into slices immediately before cooking.
Spinach and Strawberry Salad
Bright green spinach leaves and aromatic strawberries make a great summer salad. Take: – 1 tablespoon brown cane sugar – 2 tablespoons red wine vinegar – 1 tablespoon olive oil – 1/4 teaspoon salt – freshly ground black pepper – 3 cups fresh spinach leaves – 350 g fresh strawberries 1/3 cup fresh chopped green onions 1/2 cup chopped toasted pecans 150 g goat cheese
Prepare the dressing by combining sugar, vinegar, oil, salt, and pepper in a large bowl. Remove the stalks from the strawberries, rinse and dry the berries, cut into quarters, add with the spinach to the dressing, sprinkle with green onions and roasted nuts, chop the goat cheese on top and mix well.