May to June and September to October
Shopping and Prep Tips:
Select crisp leaves with solid green color. Refrigerate in a plastic bag.
Spinach News and Recipes
Simply spice up your salad by adding spinach or try Layered Spinach salad!
Layered Spinach Salad
- 9 oz. Cheese Tortellini - refrigerated or frozen
- 2 c. Red Cabbage - shredded
- 6 c. Spinach - torn, fresh
- 2 c. Grape Tomatoes - halved
- 1/2 c. Green Onions - sliced
- 8 oz Ranch Salad Dressing - light
- 8 strips Bacon - cooked and crumbled (low sodium)
Cook tortellini according to package directions; drain and rinse in cold water. In a large glass bowl, layer the cabbage, spinach, tortellini, tomatoes and onions. Pour dressing over the top; sprinkle with bacon. Cover and refrigerate for at least 1 hour.
Recipe by: Kathy Rohrbaugh, Shrewsbury
Health experts recommend that the average American should:
- Choose a variety of vegetables each day to get a good mix of vitamins and minerals.
- Eat between 2 and 3 cups of vegetables each day! For more info on what should be on your plate each day, click here.
- Strive to eat from five different groups of vegetables each week - dark green (3 cups), orange (2 cups), legumes (3 cups), starchy vegetables (3-6 cups) and other vegetables (6-7 cups)
Spinach falls under the dark green category
and is a good source of magnesium!
For more nutritional information on the spinach, click here.