Super Spinach Salad
Serves 4

Yield: 4 servings

Source: Midwest Dairy Association - 2004

8 oz. baby spinach leaves (alternatives: arugula, baby romaine, spring mix)

¼ cup (1 oz) shredded Swiss cheese

½ cup canned mandarin oranges, drained

½ cup shredded carrots

½ cup broccoli flowerets

¼ cup shredded red cabbage

Remove the outer leaves of the head of red cabbage.

Rinse the cabbage, carrots and broccoli uder cold running water and set aside.

Rinse and drain spinach leaves.

Cut the red cabbage into quarters.

Carefully shred the cabbage using a box grater on a green cutting board.

Measure ¼ cup of cabbage and set aside.

Peel a large carrot with a vegetable peeler.

Cut both ends off the carrot, then grate using the box grater.

Measure ½ cup of carrots and set aside.

Trim the flowerets from the broccoli bunch.

Measure ½ cup and set aside.

Place the spinach, shredded cheese, mandarin oranges, carrots, broccoli, and red cabbage into a salad bowl.

Drizzle 3-4 Tbsp of Balsamic Viniagrette over the top of the salad and toss to coat.