Island Dish: Summertime Spinach Salad

by Rosemary Scott, Deep Cove Market –

I have to be honest here and tell you that this recipe is courtesy of my sister-in-law, Ros Scott. I love this salad for many reasons: it is colourful, quick to prepare, super healthy and the dressing is to die for!

There are a number of ingredients in this recipe that are part of the top 100 healthiest foods list. First of all, we have the fresh local spinach that is readily available at markets this time of year. Spinach is among the top greens for folate, and it contains high amounts of vitamin A, iron, potassium, calcium, zinc, and selenium, which offers antioxidant protection and supports thyroid function.

Next on the list? Beets. Research shows that beets are a good source of antioxidants and have compounds that can help lower blood pressure and LDL cholesterol. They also look lovely on your plate thanks to betalains, the pigment that gives them their colour. Putting toasted almonds on the salad not only adds crunch and a delicious nutty flavour: they are also a good source of the antioxidant vitamin E which is said to play a role in slowing cognitive decline with age.

Last but not least, this dressing has turmeric in it. Its vibrant orange colour comes from curcumin, which is a potent antiviral and anti-inflammatory agent. Research has shown that turmeric helps to tamp down inflammation in the body and is helpful in reducing pain associated with osteoarthritis.

Now that you have the nutritional information, you can enjoy this dish knowing that you are being very good to your body!

The dressing recipe makes enough for another day.

(Tailor amount to number of guests)
local fresh spinach leaves
cooked red beets, sliced or quartered
1 – 2 oranges, peeled, sliced and quartered
½ red onion, chopped
toasted sliced almonds
* Arrange on platter

Place ½ red onion in food processor.*
1 tsp paprika
1 tsp curry powder
½ tsp turmeric
½ tsp salt
½ tsp dry mustard or dijon

Chop onion and blend spices together. Add ⅓ cup cider vinegar and ½ cup honey to emulsify dressing. Mix well and finish with a steady stream of one cup canola or safflower oil.

This recipe makes two cups and can be stored in an airtight container in the refrigerator and kept for up to two weeks. Enjoy!

*If you don’t have a food processor, you can use a blender or hand mixer.

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