Its in every salad that I make.
Buying frozen vegetables can be more convenient, more affordable and taste just as delicious as fresh.
The dark leafy green that has won over my heart is spinach.
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It started with this5-ingredient spinach saladthat I’m looking forward to making for lunch every day this fall.
Plus, it hasanti-inflammatory propertiesthat help with my ownchronic inflammation, so it’s a win-win.
When I started adding spinach to my regular grocery list, it became a staple ingredient in my lunches.
Thinkveggie wraps, sandwiches and soups for a midday meal that highlights the green.
Plus, adding fresh spinach to cheesy pasta is a great way to add brightness to a comforting dish.
OurCreamy Spinach PastaandBaked Spinach & Feta Pastawill be in your dinner rotation as the perfect summer-to-fall mains.
So if you’retired of your lettuce salad, consider swapping the lettuce with my favorite fresh veggie, spinach.
Recipes like ourSpinach-Strawberry Salad with Feta & Walnutsare a salad you’ll want to make on repeat.
Up next:I Have Chronic Inflammation & These Are the Easy Anti-Inflammatory Lunches I Make on Repeat
