Spinach Salad

Spinach Salad with Walnuts & Artichokes

By Diane Sanfilippo – Practical Paleo 

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• 4 cups of baby spinach
  
• ½ cup raw beets, sliced into matchstick-sized pieces
• ½ of an orange, segmented

• ½ cup artichoke hearts
  
• 16 walnuts halves

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.

Dress with balsamic vinaigrette:

• 1/3-cup balsamic vinegar
  
• 1 teaspoon gluten free Dijon mustard
• ½ teaspoon anchovy paste
• Sea salt and fresh black pepper to taste
• 2/3-cup extra-virgin olive oil

In a small mixing bowl, whisk the balsamic vinegar, Dijon mustard, anchovy paste, sea salt and pepper together. Slowly drizzle in the extra-virgin olive oil, and continue whisking until well combined.
 
Store extra dressing in a glass bottle in the refrigerator for up to two weeks.

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Facts

Spinach is rich in iron.
Iron plays a central role in the function of red blood cells which help in transporting oxygen around the body, in energy production and DNA synthesis. Spinach is also an excellent source of vitamin K, vitamin A, vitamin C and folic acid as well as being a good source of manganese, magnesium, iron and vitamin B2. Vitamin K is important for maintaining bone health and it is difficult to find vegetables richer in vitamin K than spinach. Others include kale, broccoli and green cabbage.

A 100g serving provides:
 23 calories  /  3g protein  /  0g fat  /  4g carbohydrates  /  2g fibre

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