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Chef Walter’s Super Spinach Salad

For more on Chef Walter Staib for Deborah Heart and Lung, visit: www.deborah.org or www.staib.com

Super Spinach Salad
A Recipe by Chef Walter Staib

This recipe combines several superfoods together to make a sweet and spicy meal that packs a big nutritional punch. Spinach, blueberries, almonds and olive oil are all considered superfoods for their healing properties. Eat this during the winter months to boost immunity and fight off colds and viruses. The blueberries are full of vitamin C and antioxidants and spinach is high in zinc and vitamin K.

Serves 6

1 tablespoon olive oil
1 tablespoon honey
1 lemon, juiced
1 pound baby spinach
1 cup blueberries
1/2 red onion, thinly sliced
3 tablespoons blackening spice, reduced sodium (see recipe below)
2 lb raw shrimp, peeled and deveined
3/4 cup almond slivers, toasted
2 tablespoons white raisins

Whisk the honey, lemon juice and olive oil together.
In a large bowl, top the spinach with the blueberries and red onion slices.
Spray a large skillet with pan spray and heat over medium-high heat. Sprinkle the blackening spice evenly over the shrimp. Add to the pan and cook for 1 to 2 minutes per side, just until cooked through. Add the lemon juice mixture and bring to a simmer.
Pour the shrimp and dressing onto the spinach while it’s still hot to slightly wilt the spinach. Sprinkle almonds and white raisins on just before serving.

Blackening Spice, Reduced Sodium

5 teaspoons Paprika
1 teaspoon dried Oregano
1 teaspoon dried Thyme
1 teaspoon Cayenne pepper
1/2 teaspoon Black Pepper
1/2 teaspoon White Pepper
1/2 teaspoon Garlic Powder
1/2 teaspoon Onion Powder
1/4 teaspoon Filé powder, optional

Mix all spices in a bowl to combine. Store in an airtight container or jar with a shaker on it for up to 6 months.

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