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.
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