Spinach, Raspberry and Feta Salad

I’m a big fan of salads especially those that are as simple to make and as nutritious as this one.  Spinach is an excellent source of vitamins and minerals. Researchers have identified at least 13 different flavonoid compounds in spinach that function as antioxidants and as anti-cancer agents. It is also a source of calcium and folate (a B vitamin that helps to prevent birth defects). Spinach helps in protecting against osteoporosis, heart disease, colon cancer, arthritis.  As an antioxidant food, raspberries help prevent unwanted damage to cell membranes and other structures in the body by neutralizing free radicals.  Raspberries possess almost 50% higher antioxidant activity than strawberries, three times that of kiwis, and ten times the antioxidant activity of tomatoes. 

Serves 6
recipe from Good Taste magazine
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60ml (1/4 cup) olive oil
1 tablespoon red wine vinegar
1 teaspoon Dijon mustard
1/2 teaspoon caster sugar
zest of one lemon
100g baby spinach leaves
120g punnet fresh raspberries
45g (1/3 cup) coarsely chopped pecans
100g feta, drained and crumbled

Place oil, vinegar, mustard and sugar in a small screw-top jar. Season with salt and pepper. Shake well to combine. Place spinach in a large bowl and sprinkle with the lemon zest, raspberries, pecans and feta. Drizzle the dressing over the salad and toss gently to combine.

The Culinary Chase’s Note: I found the amount of pecans was too much so next time I’ll reduce to 1/4 cup.  Make sure to thoroughly wash and dry the spinach (even packaging that say washed). I  love the flavors of salt and sweet from the feta cheese and raspberries.  Enjoy!