Cooking with Spinach
This truly versatile green is a perfect base for any meal–raw or cooked. While baby spinach is more expensive, the stems don't
have to be removed, which will save you time when preparing.
First up is our Fennel and Spinach Salad with Shrimp and Balsamic Vinaigrette. Quick, fresh, light—the perfect trifecta for a weeknight meal. Thin slices of fennel with fresh spinach leaves are nice bites that contrast with bacon and bacon-sautéed shrimp. It’s fast and looks fancy.
View Recipe: Fennel and Spinach Salad with Shrimp and Balsamic Vinaigrette