Spinach Salad with Walnuts & Artichokes
By Diane Sanfilippo – Practical Paleo
Place the baby spinach on a large salad plate. Top with the spinach and the beets, orange segments, artichoke hearts, and walnut halves.
Top this with grilled chicken or steak for a complete meal.
By Yanni (a Greek friend)
Remove from fire and run under cold water. Remove skin and slice the beets.
Meanwhile wash the leafy stems thoroughly and cut in half. Place in a pot with just enough water to cover and simmer for 10-15 minutes until tender then drain.
Put the sliced beets and stems into a bowl and add the sliced garlic. Add red wine vinegar and olive oil and toss everything together.
Season to taste.
Food and life enthusiast Wendy Diddy, of Foundational NEWtrition, shares inspiration for everyone.
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