Spinach, Apple & Walnut Salad
Summer is salad season for me. There’s just so much fresh and abundant (and sometimes organic) local produces to be seen this time of year.
This salad has probably been done many times with many variations. You could even include more veggies like carrots or daikon and it would be just as good. Serves 2.
Before preparing my veggies, I like to soak them in water with 2 tbs of vinegar just to be safe.
Chop up the following:
1/2 bunch of organic spinach
1 Granny Smith apple
2 organic radishes
walnuts
Dressing is simply made with 2 tbs rice bran oil, 2 tbs apple cider vinegar, 1 tbs Himalayan salt, and a pinch of ground chili pepper and black pepper.
Some people like to caramelize and toast the walnuts, but I find it taste great either way.
Recently I’ve been using more rice bran oil instead of olive oil. These are some of the nutrients from Rice Bran Oil:
* Naturally rich in Vitamin E (Tocopherol and Tocotrienol).
Both types of Vitamin E are natural antioxidants that fight free radicals, a major cause of cancer. Tocotrienol not only outperforms Tocopherol in preventing oxidation, it also effectively helps lower blood cholesterol level.
* High in Oryzanol. Oryzanol is a powerful natural antioxidant found only in rice bran oil, not other vegetable oils. It is more active than Vitamin E in fighting free radicals. Oryzanol is effective in lowering the blood cholesterol level, reducing liver cholesterol synthesis, and treating menopausal disorders.
* High in monounsaturated fatty acid (MUFA) which helps lower LDL-C, the bad cholesterol. It also helps maintain or increase HDL-C, the good cholesterol.†Source.