SPINACH SALAD FOR SPRING AND S
 UMMER
Serves 2
Provides 2 ½ fruit and vegetable servings per person
Try creating a spinach salad with new varieties of fruits and vegetables as seasonal produce comes to the markets. Start with 3 cups of raw baby spinach for 2 people (1.5 cups per person.). In the spring, add a cup of diagonally cut sugar snap peas or fresh strawberry halves. As the season progresses, change to fresh blueberries, peaches, or nectarines. Just 1 cup of colorful fruits and vegetables from a local farmers market, roadside stand, or supermarket added to your salad gives each person an extra serving toward the recommended goal of 5 to 9 servings of fruits and vegetables each day. Plus, it adds elegance to an otherwise average dish.
• 3 cups baby spinach leaves, well washed and dried
• 1 cup seasonal fresh vegetables or fruits of your choice such as raw sugar snap peas, strawberry halves, blueberries, or peach slices
• 3 tablespoons low-fat vinaigrette salad dressing
• ¼ teaspoon black pepper
Place the spinach and seasonal fruits or vegetables in a large bowl.
The more colors you add to your diet, the more cancer fighting nutrients you'll get.
Toss with the dressing and serve.
Nutritional Analysis per serving:
(with strawberries):
59 calories
2 g fat
28% calories from fat
0 g saturated fat
0% calories from saturated fat
10 g carbohydrates
250 mg sodium
6 g dietary fiber
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