Eat spinach to be strong like Popeye. At the risk of sounding like my mother, I’m going to say, “It’s good for your eyes”. Unlike my mother, I’m going to explain why. It’s high in lutein, which is needed to prevent eye diseases like cataracts and macular degeneration (you know, amongst other benefits).
I tossed all my salad recipes in several categories, because depending on the size of the salad, sometimes it acts as my ‘Main Meal’ (I love salads for lunch!), sometimes it’s a ‘Snack’ or ‘Starter’ and because it’s mostly just raw veggies thrown together, it’s also a ‘Salad’.
- 1 bunch spinach
- 1/2 cucumber
- Small handful of sundried tomatoes
- 1 Tablespoon pine nuts
Dressing Ingredients: (amounts are to taste)
- Drizzle of extra virgin olive oil **
- Drizzle of balsamic vinegar **
- Pinch of salt
- Pinch of pepper
- Cut spinach and chop cucumber to bite-sized pieces.
- Toss veggies with sun-dried tomatoes. Add a pinch of salt and a pinch of pepper and drizzle with balsamic vinegar and olive oil. Toss salad so that the dressing coats your veggies. Top with pine nuts when ready to serve.
- The amount of dressing always depends on how much vegetable you end up with. Keep in mind, we’re not looking to drench the salad in dressing, but to gently flavour it. So, taste-test your salads as you go, so that it suits your palate.
- ** Dressings are typically 1-part vinegar to 3-parts oil ratio, so you can use this as a guideline on where to start. As an example, you may do 1 teaspoon of vinegar to 3 teaspoons of oil for a small salad. I personally find this to be too much oil for me – and I lovvveee sour things, so I usually don’t put that much oil. You should also feel free to play around with how much oil and vinegar you use based on your own preferences 🙂 🙂 🙂