You might like to serve the salad with warm wholemeal rolls, heated for about 8 minutes, in a moderate oven.
Spinach is a good source of magnesium, potassium, and iron, as well as vitamin A. Kiwi fruit is an excellent source of vitamin C and fibre.
150g young spinach leaves, stalks removed
3 tomatoes, chopped
1 large carrot, grated
8 dried apricots, or 2 satsumas, chopped
2 red skinned eating apple, Cox’s or Pink Lady varieties are nice, cored and chopped
Juice ½ lemon
1 kiwi fruit, thinly sliced
50g pecan nuts, chopped
For the Dressing
2 Tsps. lemon juice
4 Tbsps. olive oil
2 Tbsps. cider vinegar
4 Tsps. runny honey
2 Tsps. Dijon or granary mustard
Salt and pepper
1.In a small bowl, toss the prepared chopped apples in the lemon juice.
1. Prepare the dressing. Put all ingredients for the dressing into a screw top jar. Screw lid on tightly and shake to form an emulsion.
3. Prepare the salad. Put spinach into a large salad bowl. Add apples and lemon juice. Top with tomatoes, carrots, dried apricots, or chopped satsumas, and kiwi fruit. Drizzle the prepared dressing over and toss together. Serve immediately, sprinkled with the pecan nuts.