Spinach is one of those greens that really turns a salad from the usual into something a bit different. You don’t often find a spinach salad on menus unless it’s an upper scale kind of restaurant. Definitely not a TGIFridays or Applebees kinda place in my experience. I could be wrong so chime in if you have them on the regular in your area. I need to move there. 😉
I had a bunch of fresh spinach in the fridge from a farmer’s market run the other day, and I threw together the easiest salad ever to go with my Stove Top Fusilli with Meatballs. It has a great crunch and lots of flavor. It has a couple unique ingredients that you probably don’t just have lying in your pantry. You can get them at most grocery stores though so if you can, I highly recommend them.
Heart of palm are similar in texture to bamboo shoots that you get in stir fries. They have a crunchy texture and hardly any calories at all. They make the salad interesting instead of just a bunch of leaves and veggies. Pepitas are pumpkin seeds, or more correctly the insides of the seeds once you remove the big whitish shell. They come in plain old salted and some places have flavored ones. They add a different kind of crunch and some healthy fats too.
Spinach Salad with Pepitas and Hearts of Palm
- 3 cups (70g) fresh spinach, stems removed
- 2 Tbsp (15g) pepitas
- 1 15 oz can hearts of palm, drained
- 1 Tbsp olive oil
- 1 Tbsp champagne vinegar
Mix the spinach, pepitas, and hearts of palm in a large bowl. Drizzle with the olive oil and vinegar. Toss to coat.
Makes 4 servings at approximately 69 calories each – 2g protein, 4g carbs, 5g fat.
- You can use romaine, kale or other sturdier green for this salad. I’d avoid wimpy lettuce like iceberg that won’t hold up well for leftovers.
- If you don’t have or can’t find hearts of palm, bamboo shoots in the Asian aisle of the store will work as will sliced jicama if you prefer that.
- You can leave out the pepitas or use other seeds or nuts – sunflower seeds, walnuts, almonds, etc.
- Any vinegar works here so choose one that you have and like. Balsamic is great, red wine, or other flavored vinegar is perfect.
Because I used spinach, the leftovers didn’t turn to mush so I had the rest with lunch the next day. I love recipes that give you two days’ worth rolled into one.