Friday, April 10, 2015

Fresh Spinach Salad with Oranges and Beets

In the same way in which I told you about the life-changing potatoes from Melissa's Produce, I am going to tell you about another of their wonderful products in their packaged steamed and peeled baby beets. A product of France, they come to you quartered, peeled, steamed, laced with shallots, herbs, and a delicate balsamic vinaigrette, making them ready-to-eat right out of the package. And I did, until half of the package was empty.

With the half of the package that remained, I made tasty and nutritious dinner salads for the two of us, and, trust me when I tell you that this salad is very high in nutrition. It had a fresh spinach base (Spinach is an excellent source of vitamin K, vitamin A, manganese, folate, magnesium, iron, copper, vitamin B2, vitamin B6, vitamin E, calcium, potassium, and vitamin C. Need I say more?  Okay then, it is also a very good source of dietary fiber, phosphorus, vitamin B1, zinc, protein, and choline.), and was topped with orange segments, sweetened pecans, feta cheese, and these delicious, all-of-the-work-is-done-for-you beets. Beets are loaded with vitamins and minerals such as potassium, magnesium, fiber, phosphorus, iron, as well as vitamins A, B, and C, plus (Yes, there's more!) beta-carotene, beta-cyanine, and folic acid. Whew! They cleanse the body, boost your energy, aid your mental health, and have been scientifically proven to work as an aphrodisiac (and I'll just leave things there). This salad that packs such a nutritional punch is also beautiful, makes quite an attractive presentation at the dinner table, and it is easy. What more could one possibly ask? Imagine getting so much healthful wonder on such a small plate.

Thanks, Melissa's Produce for these delicious beets. They are my convenience product of the month!
Fresh Spinach Salad with Oranges and Beets

1/2 pound fresh spinach
1/2 cup orange segments (I used mandarin oranges)
1/4 cup Feta cheese, crumbled
1/4 cup sugared pecans*, coarsely broken 

 Divide ingredients among two chilled salad plates. Drizzle with poppyseed dressing. Serve immediately, and bask in your good health.

Sugared Pecans

2 tablespoons butter
1/3 cup pecan halves
1 tablespoon sugar

In a 9" sauté pan, melt butter. Add pecans, and cook over medium heat, stirring occasionally, until toasted, about 4 minutes. Sprinkle with sugar; cook and stir for 2-4 minutes or until sugar is melted. Spread on a dinner plate lined with paper towels to cool.
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1 comment:

~~louise~~ said...

What an amazing looking salad Pattie. I LOVE that it is not only gorgeous too look at but healhty too. The sugared pecans are a nice touch:)

Thanks so much for sharing, Pattie...

P.S. I'm not back to blogging but as I find a few minutes each day, I am trying to get in a few visits:) Miss you "guys."