How’s everybody doing after Thanksgiving holidays? We just got back Sunday night from a 5-day family reunion that involved excessive amounts of food, wine, gossip, and couch time. I don’t think I can eat anymore junk for a few more days. This afternoon, I realized that my fridge and freezer were almost empty, and the only things in the vegetable crisper were 4 oranges, a handful of pomegranate seeds, and the last handful of organic spinach. Lunch had to be a salad and a cup of Brown Lentil Coconut Soup that I had frozen a few weeks ago. As I put all the fruits & veggies on the countertop, the colors struck me and I got thinking about how Vitamin C in citrus helps with iron absorption from spinach. Pomegranates are also considered a super food, rich in immune-boosting and anti-oxidant properties. The salad came together with simple ingredients that almost every kitchen will have. I must say, for someone who is a salad-hating carb junkie, this one was DELICIOUS!!
The ‘recipe’ really is made to taste and I didn’t measure anything. All measurements below are approximate; taste and adjust as you like.
Tri-Colored Antioxidant Rich Salad
- 1 1/2 cups fresh pre-washed organic spinach
- 1 orange (peeled & sliced)
- handful pomegranate seeds
- 1 Tbsp sunflower seeds / chopped nuts of your choice
- 1/2 Tbsp honey
- 1 tsp lemon juice
- 1 tsp extra virgin olive oil
- pinch of salt *
- dash of pepper (optional)
1) Spread spinach on a plate.
2) Top with the orange slices.
3) In a small bowl, use a small whisk or fork and mix together honey, lemon juice, extra virgin olive oil, salt and pepper for a few seconds till it is well incorporated.
4) Pour over the spinach and oranges.
5) Top with pomegranate seeds and nuts. Enjoy!
*Adding a pinch of salt to the dressing brings out the sweetness, and makes you use less honey. Of course, if you prefer not to, then by all means leave it out.