This delicious vegetable cocktail is packed with the power of spinach.
Stumped on getting your kids to eat spinach salad? Try this easy recipe with lots of Cheddar cheese (and bacon!) for a yummy spinach salad with crunchy croutons.
This tastes like the Greek spinach and feta pie (spanakopita) without the pastry.
Spinach adds a flavour twist to this classic cheese combo. Instead of fresh spinach, you can also use one package (300 g) frozen, thawed and drained. For a milder flavour, substitute smoked provolone or Cheddar cheese for the blue.
Serve with: Green salad. The best bets for vegetables with nutrients are the most colourful ones, such as spinach and tomatoes. Spinach is an excellent source of folate and lutein; tomatoes are rich in lycopene.
This spinach salad makes a rave-review lunch, light supper or dinner appetizer.
You can pick up iron and beta-carotene from spinach, collards, rappini, Swiss chard and other dark leafy vegetables. When cooked quickly in a hot pan with the lid on, and with just the water clinging to their leaves, these vegetables lose very few nutrients. This easy dressing enhances the delicate taste of spinach.
This rich, family-size popover could be made with another good melting cheese, such as Canadian Fontina, or a combination of cheeses to augment the flavour. Instead of the packaged frozen spinach, you can use 1 lb (500 g) fresh spinach, blanched, drained and chopped.
Colourful, nutritious vegetables, such as spinach and tomatoes, star in this irresistible vegetarian dish.
Sweet honey mustard vinagirette dresses up a spinach and radicchio salad.
