Spinach Salad

Like kale and Swiss chard, spinach is an excellent source of chlorophyll. Chlorophyll is what gives plants their green color, it is found in all green vegetables especially the green leafy vegetables.

Chlorophyll is one of the greatest food substances for cleansing the bowel and other elimination systems such as the liver and blood. Chlorophyll is also a very powerful source of magnesium and is regarded by the natural health industry as an incredible healing substance.

Spinach salad is a great way to add this power packed substance into the body, and it tastes delicious too. There are many variations of this super green salad; this is the one that stands out for my family and friends. I use a honey mustard dressing to top this salad. This dressing acts as an antioxidant and digestive enzyme as well as a thermogenic (fat burner), and has essential fatty acids too boot. This sweet and spicy dressing generously coats the leaves of spinach, so it literally melts in your mouth, and even those who profess not to like spinach will certainly be adding this salad to there diet.

With all these high potency ingredients you will not only be getting a nutritional charge from the food but also more energy whilst warding off disease in the body.

Spinach Salad

• 2 bags of baby spinach or 4 bunches of fresh spinach leaves
• ½ lb (225 grams) of white mushrooms
• 1 medium red or white onion
• 3 hard boiled eggs
• ½ cup or more (125 ml) goat feta cheese

Directions

• No need to wash or cut bagged baby leave spinach, just trim long stems.
• Wash and dry bunched spinach leaves and cut in half with sharp knife, add to large salad bowl.
• Add clean and thinly sliced mushrooms to salad bowl.
• Chop onion and eggs and add to salad bowl and top with feta cheese.
• Cover and refrigerate till ready to serve.
• Add dressing and season with crushed black pepper.

Makes 4 large servings

Honey Mustard Dressing

Together in a glass screw top jar add:

• 1 part (1/2 cup-125 ml) extra virgin olive oil
• 1 part (1/2 cup-125 ml) juice from freshly squeezed lemon
• 2 Tablespoons (30 ml) Dijon mustard
• 6 cloves crushed garlic
• 3 Tablespoons Unpasteurized honey

Shake vigorously. Test taste. If you like it sweeter add more honey or spicier add more Dijon. This dressing can be stored in the refrigerator for up to one week. You can also use this dressing as a dip for raw vegetables, a marinade for meat, fish or chicken, or a side sauce for meat.

Bon Appetite!...TKH