Veggie Yogi

Food, health and prosperity for the body

Spinach, Mandarin and Beet Salad

With Christmas finally behind us, it’s time to clear all the chocolate and cookies out of the house and start eating lots of salads! I don’t know why this time of year seems to revolve around eating tons of things we wouldn’t eat any other time of year, but on a day like today it is very refreshing to lunch on a spinach salad that is packed with antioxidants.

I never quite make this recipe the same way twice–it just depends on what I have in the house. But to me the staples are the dried cranberries, walnuts, mandarin oranges and beats. It was adapted from a salad served at Eden Alley–a vegetarian restaurant here in Kansas City. They serve the Betty Bailey Berry Salad which can be found in the cookbook “Stir-Well to Heaven” and also includes couscous which is an amazing addition!

Here’s what you’ll need:
Spinach
Dried cranberries
Canned mandarin oranges (In water, not syrup, or fresh if you can get them)
Walnuts
Pickled Beets
Couscous (optional but awesome!)

Start with a bowl of freshly washed spinach.

Sprinkle dried cranberries on top of the spinach.

Add walnuts - if whole break them up so chunks are not too big.

Add mandarin oranges.

Finally top with beets and balsamic vinaigrette or your favorite dressing.

Enjoy!

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