A salad isn’t really a salad without spinach. This spinach salad recipe by my friend Lydia Knorr, is easy to make and tastes like a piece of summer (which is perfect for those of you experiencing the summer blues).
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The Taste:
This isn’t your average spinach salad. The homemade dressing will make even the vegetable haters go back for another bite. The dressing, a little bit thinner than the consistency of honey, contains onions that have become saturated with sweetly reduced balsamic vinegar. Every time you bite into one of these onions, the flavour grabs the insides of cheeks.The berries pair beautifully with the balsamic vinegar, adding a tartness every bite. (The recipe called for raspberries, but I used a variety of frozen berries). The pork is lightly flavoured with garlic, salt, and pepper, allowing the spinach to be main focus of this salad. The walnuts helped to neutralize all of the flavours in the dish. Balanced flavours, a summery taste, and a nutritious meal; I couldn’t ask for more.

Its about balance . . . 
We have heard it before from Popeye; spinach is a powerhouse of vitamins and minerals. It is my favourite type of leafy green because I find that spinach keeps me fuller for longer periods of time. Because of this, I strategically try to have spinach for dinner to prevent nighttime snacking. 

Spinach is also versatile. Here are five ways you can eat spinach:
1. In a sandwich or wrap
2. Blended into a dip
3. In a fruit smoothie
4. On a pizza
5. With eggs (my favourite combination)

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Overall Recipe Rating: 5/5 Kiwis
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