Lately, I’ve been sort of obsessed with spinach salad. I tend to go in fits and starts about the stuff I eat, and lately I’ve been wanting spinach leaves like no body’s business. I’ve decided it could mean one of three things:
1. It’s winter here in Alberta (it’s snowing right now too) and all I want is to see something green and fresh.
2. Spinach is a wonderful vehicle for getting avocado and poppyseed dressing into a person.
3. I’m running low on iron and the right kind of leafy greens will help me return to rippling, muscular strength.
A wild, gripping craving for fresh spinach is a good thing, as far as I’m concerned. After all, what’s wrong with getting more veggies, particularly in the winter months, when I usually crave starch to the point that I dream about ravioli and fresh baked bread while it’s cold outside. Spinach has loads of fibre, and, according to Wikipedia, provides the body with vitamins A, C, E, K, B 12 and 6, magnesium, iron, zinc, folic acid, and all sorts of other excellent things. Spinach is a winner on every level. I couldn’t do better for my insides if I ate a tweed jacket coated in crushed Flintstones vitamins and washed it down with fresh squeezed orange juice.
My salad of choice right now is a big heap of spinach tossed in a little poppy seed dressing, topped with some beautiful fresh avocado, some drained mandarin pieces or slices of fresh strawberry, and a few candied pecans on top. Is your mouth watering? I’m just trying to finish this post so I can go grab some greens.
In fact, that’s what I am working on right now. I have a big pan of candied pecans cooling on top of my stove, and a big bag of spinach in the fridge, just waiting to become part of something wonderful. I just hope I have a ripe avocado to add to the magic.
This is way, way better than last January, when I was craving potatoes.
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