Asian-Inspired Spinach Salad 
Protein, vitamins A and C, and folate promote your baby’s cell, brain, and nervous system development, and fiber helps your digestion.
SERVES 2
THE crunch of nuts and seeds combined with sweet juicy oranges plays perfectly against the baby spinach leaves. Need more protein? Add cooked chicken, shrimp, or tofu (to keep it vegan), plus some cooked quinoa or your favorite whole grain to turn this salad into a full meal. Use fresh mandarins when in season; otherwise, drained canned mandarins in natural juices are just fine.
DRESSING
1 teaspoon light soy sauce or wheat-free tamari (for gluten-free)
1 tablespoon seasoned rice vinegar
3 tablespoons canola oil
A few drops of toasted sesame oil
1 very small garlic clove, crushed
Freshly ground black pepper
SPINACH SALAD
4 cups baby spinach (1 [6-ounce bag])
⅓ cup sliced or slivered almonds, toasted
⅓ cup raw pumpkin or sunflower seeds
1 tablespoon chia seeds
1 cup fresh mandarin oranges or canned in juice (no added sugar)
• Prepare the dressing: Combine all the dressing ingredients in a small bowl and mix well.
• Prepare the salad: Combine all the salad ingredients in a salad bowl. Add the dressing, toss gently, adjust the seasoning, and serve.
One half spinach salad (about 3 cups): Calories: 558 cals; Protein: 16 g; Carbohydrates: 25 g; Fat: 47 g; Fiber: 9 g; Sodium: 151 mg; Vitamin A: 9,071 IU; Vitamin C: 20 mg; Niacin: 6 mg; Folate: 191 mcg; Copper: 0.6 mg; Magnesium: 297 mg; Manganese: 2 mg; Phosphorus: 411 mg; Zinc: 3 mg; 2 CARBS