Spinach Salad with Goat Cheese and Pine Nuts

Mark Boughton Photography / styling by Teresa Blackburn Feeling sluggish? Order an iron-rich spinach salad at lunch. Iron is crucial for delivering oxygen to cells, and iron deficiencies—which strike 10 percent of women—are associated with fatigue and impaired mental and physical endurance. Spinach also contains B-vitamins, another known energy booster.
  • Yield: 8 cups
  • Prep: 10 mins
  • Cook: 0 mins

Salads are among the most versatile foods, in and of themselves. They pair nicely with pizzas and sandwiches as well. Measurements here have been approximated.


1-- (10-ounce) bag spinach leaves, washed and trimmed (about 8 cups loosely packed)
1/4-- red onion, slivered
1/2-- orange or red bell pepper, sliced into rings
3ounces goat cheese, crumbled
1/4cup toasted pine nuts
1/2cup bottled fat-free raspberry vinaigrette


  1. In a large bowl, toss together the spinach leaves, red onion and diced bell pepper. Scatter the cheese and toasted pine nuts on top. Dress with as much or as little vinaigrette as desired. Serves 4.

Recipe by Christina Eng.

Nutritional Info *per serving

  • Calories 220
  • Glycemic Load 0
  • Fat 16g
  • Saturated Fat 5g
  • Polyunsaturated Fat 2.5g
  • Monounsaturated Fat 3.5g
  • Cholesterol 15mg
  • Sodium 440mg
  • Potassium 530mg
  • Carbohydrate 11g
  • Fiber 3g
  • Sugars 7g
  • Protein 8g
  • Trans Fat 0g
  • Vitamin A 150%
  • Vitamin C 70%
  • Calcium 15%
  • Iron 15%