Benefits and unique properties of spinach. Step-by-step recipe for making spring salad with spinach. Nutritious, but easy on the stomach and calorie-free.
Spinach is not often on our tables. Yes, it may have little or no taste. But these green leaves are a real storehouse of nutrients. They have many medicinal properties that our body needs. They contain a lot of protein, vitamins, micro- and macroelements, as well as saturated and unsaturated fatty acids. The French generally nicknamed spinach the king of vegetables and a cleaning broom for the stomach. In addition to vitamins and minerals, spinach contains a huge amount of protein and a minimum of calories, which is important for the figure.
Spinach is also unique in that the leaves of the plant contain a large amount of green pigments, which allows you to give sauces, creams and dough a beautiful green color. It can also be subjected to any culinary heat treatment, while retaining all its useful properties. But its delicate and delicate taste is revealed in the best way in vegetable salads. Spinach salads should be included in the diet of a healthy diet, especially in early spring, when the body requires reserves of nutrients and vitamins after a long winter. Outwardly, spinach leaves are similar to sorrel, but unlike it, they do not have a characteristic sourness. Spinach is neutral and refreshing.
See also how to make a simple cucumber, spinach, and cheese salad.
- Caloric content per 100 g - 85 kcal.
- Servings - 1
- Cooking time - 15 minutes
Ingredients:
- Spinach - 2-3 bunches with a spine
- Salt - large pinch or to taste
- Cucumbers - 1 pc.
- Vegetable oil - for dressing
- Young white cabbage - 200 g
- Radish - 5 pcs.
Step-by-step preparation of spring salad with spinach, recipe with photo:
1. Remove the top dirty leaves from the white cabbage. Wash the head of cabbage and dry it with a paper towel. Use a sharp knife to chop the cabbage into thin strips. If you are using an old vegetable, sprinkle it with salt and crush it with your hands to let the cabbage let out the juice. You don't need to do this with a young head of cabbage, because he's already juicy.
2. Cut off the spinach leaves from the stems. If the leaves have rough streaks, cut them off as well. Place the herbs in a colander and wash under running cold water, rinsing off all dust, sand and dirt well. Then dry the leaves with a paper towel and finely chop into strips.
3. Wash the cucumbers, dry with a towel, cut off the ends on both sides and cut into thin quarter rings.
4. Wash the radishes, dry them, cut off the stalks and cut them like cucumbers.
5. Place all vegetables in a deep bowl and season with a pinch of salt. If you will serve the salad after a while, salt it just before serving.
6. Season the spinach spring salad with vegetable oil and stir. Chill in the refrigerator for 15 minutes and serve with any side dish. And in the evening, such a salad will become an independent meal for those who keep the figure or want to lose extra pounds.
See also the video recipe on how to make a light spring spinach salad.
