This is the perfect summer salad combination: tender lutein-rich spinach, anti-oxidant-filled blueberries, and a tangy lime vinaigrette to help your body absorb the iron in the spinach.
Besides, the flavors are absolutely marvelous together. Light, fast, and refreshing:
4 cups (about 4 ounces) baby spinach
1/4 cup mint leaves
Juice of 1/2 lime
2 teaspoons balsamic vinegar
1 teaspoon chopped shallot
1/2 teaspoon salt
1 tablespoon extra-virgin olive oil
Freshly ground black pepper, to taste
1/2 cup fresh blueberries
1. Place the spinach in a large mixing bowl. Stack the mint leaves and cut them crosswise into thin strips. Toss in with spinach.
2. For the dressing, combine the lime juice, vinegar, shallot, and salt in a small bowl. Whisk in the oil. Season to taste with pepper.
3. Pour the dressing over the greens, tossing to coat lightly. Divide the dressed spinach among 4 salad plates. Sprinkle the blueberries over the spinach. Serve immediately.
Inspired by 12 Best Foods Cookbook, by Dana Jacobi (Rodale Press, 2005).