Spinach leaves raw and mixed with tomatoes, eggs, cheese, slivered almonds and/or fresh or dried berries, such as cranberry or strawberry, make a wonderful salad. Spinach salad is classically served with a warm bacon or vinaigrette dressing, but variations are endless.

Spinach Dip for chips or bread.

  • 2 cups of parmesan cheese
  • 1 (10 ounce) box of frozen spinach
  • 2/3 cup of sour cream
  • 1 cup of cream cheese
  • 1/3 cup of mayonnaise
  • 2 teaspoons of garlic

Preheat the oven to 375 degrees, mix ingredients together, bake for 20-30 minutes.

Spinach (Spinacia oleracea) is an edible flowering plant native to central and western Asia.  It is an annual plant (rarely biennial), which grows up to 30 cm tall. Spinach may survive over winter in temperate regions.

The English word “spinach” dates to the late 14th century, and is from espinache (Fr. épinard), of uncertain origin.

In a 100-g serving providing only 23 calories, spinach has a high nutritional value, especially when fresh, frozen, steamed, or quickly boiled. It is a rich source (20% or more of the Daily Value, DV) of vitamin A, vitamin C, vitamin K, magnesium, manganese, iron and folate (table). Spinach is a good source (10-19% of DV) of the B vitamins riboflavin and vitamin B6, vitamin E, calcium, potassium, and dietary fiber.