How to Make a Spinach Salad

Spinach is one of the "super foods" that not only tastes great, but provides you with many nutrients at the same time. According to the World's Healthiest Foods organization, 1 cup of spinach has more than 1000 percent of the daily recommended values for vitamin K and is also a excellent source of vitamin A, folate, vitamin C, iron and calcium. Spinach can be served cooked or raw. Raw spinach salads are pleasing to the eye with their rich dark clean color, and can become even more colorful when other fruits and vegetables are added.

Things You'll Need

• Fresh spinach Paper towels Cut up vegetables Mandarin oranges Dried cranberries or apricots Almonds or cashews Croutons Parmesan cheese Salad bowl Vinaigrette dressing

Instructions

1. Wash 6 to 8 oz. of spinach leaves and blot dry with paper towels. Spinach is available pre-packaged in most supermarkets or can be found fresh during the early spring and late fall months.

2. Tear up large spinach leaves into small, bite-sized pieces with your hands. Place in a salad bowl.

3. Add cut-up fresh vegetables to the spinach. Carrots, red peppers, cucumbers and broccoli can make for a very hearty salad, but you can use whatever types of veggies you like.

4. Add sweetness and an Asian theme to your spinach salad by adding mandarin oranges or fresh orange slices. If you don't like oranges, try bite-sized pieces of pear. Dried fruit like cranberries or apricots can be substituted for fresh fruit.

5. Give your spinach salad a crunch with some nuts, such as cashews or almonds. Those who do not like nuts can use croutons instead. Classic salads call for a type of green, something sweet, and something crunchy.

6. Round out a spinach salad with a grating of parmesan cheese and a light dressing. Use a soy-ginger vinaigrette for an Asian flavor, or a red wine vinegar and oil for a more traditional taste.