June 18, 2010, Newsletter Issue #312: Spinach Salad
Tip of the Week
This is agreat light lunch or addition to any meal.
1 lb spinach
1 medium red cabbage
1 cup apricots
6 tbsps oil and vinegar dressing
1/2 cup toasted sunflower seeds
Remove outer leaves and core of cabbage and slice finely. Slice the onion finely and cut the apricot into slivers. Wash the spinach, tear into bite-sized pieces and put into a serving dish. Add remaining ingredients, toss with dressing and serve.
About LifeTips
Now one of the top on-line publishers in the world, LifeTips offers tips to millions of monthly visitors. Our mission mission is to make your life smarter, better, faster and wiser. Expert writers earn dough for what they know. And exclusive sponsors in each niche topic help us make-it-all happen.
| Guru Spotlight |
| William Pirraglia |
