Hold the bacon & eggs! A traditional Spinach Salad includes hard cooked
eggs, bacon bits, and cheddar or blue cheese. This heart-healthy raw, vegan salad is garnished with an ample amount of walnuts for protein and your omega-3 fats, and is a perfectly satisfying and energizing lunch. Fresh arugula is added for a nice peppery bite, and if you haven’t yet experienced crunchy raw, licorice-flavored fennel, your taste buds are in for an amazing new treat.
Spinach is low in calories, rich in fiber, protein, B vitamins, folate, vitamins A, C, E, and K, and a great source of calcium, magnesium, potassium and trace minerals.
(Serves 2 – 4)
4 C. Baby Spinach
1 Fennel bulb, cored & thinly sliced (reserve several fronds)
1 C. Arrugula, roughly chopped
1-2 thin slices Red Onion
1/4 C. Chopped Walnuts
1 C. Orange sections, “supremed” (pitted & removed from fibrous casings)
Optional: a sprinkling of pomegranate seeds or goji berries
Dressing (whisk all ingredients):
4 T. organic, extra-virgin Olive Oil
2 T. Lemon juice
Celtic sea salt & Cayenne Pepper to taste
1 T. Orange zest
1 T. raw Honey
1 tsp. Dijon mustard
(Optional: For non-vegans, add a few crumbles of organic Raw Goat Cheese)
Directions: Prepare dressing and marinate the fennel for a few minutes, while arranging the rest of the salad. Toss greens with orange sections and red onion. Add fennel, scatter walnuts over top, and a few feathery fronds right before serving.
Remember to chew slowly and savor every bite!
By Eco-chef Debra Secunda (www.rawfooddvds.com)
