Today is National Picnic Day #NationalPicnicDay.
Consider this fresh spinach salad for a picnic lunch. This recipe provides 2.5 fruit and vegetable servings per person.
- 3 cups baby spinach leaves, well washed and dried
- 1 cup seasonal fresh vegetables or fruits of your choice such as raw sugar snap peas, strawberry halves, blueberries, or peach slices
- 3 Tbsp vinaigrette salad dressing, low-fat
- 1/2 tsp black pepper
Place the spinach and seasonal fruits or vegetables into a large bowl. The more colors you add to your diet, the more nutrients you’ll get. Toss with the dressing and serve.
Yield: 2 servings
Each serving provides:
Total fat: 2g
Saturated fat: 0g