We all know spinach is a superfood. Just look at Popeye! You should add even more to your diet if you want to keep your brain and body healthy. But you’re making a big mistake with that box of baby spinach.
What’s the problem?
You’re using it too much!
Wait. What’s the difference?
Baby spinach is simply spinach leaves that are harvested before they fully mature. Regular “full leaf” spinach has larger, more mature leaves. We’ve got two compelling reasons that regular spinach wins out:
Regular spinach costs less.
Want to know an easy way to save more money on your grocery bill? Choose regular spinach. Baby spinach costs more! You don’t need to fork over the extra dough for baby spinach. You can also buy regular spinach in bulk, so you don’t have to buy more than you need.
Need another reason to skip the baby spinach?
Regular spinach tastes bolder.
When cooked, regular spinach actually tastes better than baby spinach. Crazy, right? But it’s true. Baby spinach tends to turn slimy and mushy when cooked. Regular spinach keeps a more palatable texture.
If you’re looking for a more flavorful option, choose regular spinach. And, remember, spinach is for more than salads!
How can you choose the best spinach?
When shopping for spinach, look for dark green crisp leaves. The leaves should not be yellowing or wilting, as that is a sign the spinach is already on its way into your garbage. Fresh spinach should keep well in your refrigerator for about a week when stored properly. Put your spinach in a container that will protect the leaves from getting crushed by other items.
Test Kitchen tip: Add dry paper towels to your spinach container to help the greens stay fresher longer.
Now that you know the secret about baby spinach, could you be making these other mistakes with produce?
Try Regular Spinach in These Super-Fresh Recipes
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Hot Spinach Apple Salad
With a light sweet-tangy dressing, the spinach doesn’t wilt and the apples retain their crunch. We serve this salad with homemade bread. —Denise Albers, Freeburg, Illinois
Spinach Salad with Poppy Seed Dressing
This salad has been a family favorite for a while! I love to bring this to parties or simply eat as a wonderful lunch or side dish. —Nikki Barton, Providence, Utah
Spinach Salad with Raspberries & Candied Walnuts
I created a bright spinach salad with raspberries for a big family dinner. Even those who turn up their nose at spinach change their mind at first bite. —Robert Aucelluzzo, Simi Valley, California
Strawberry-Turkey Spinach Salad
This light, refreshing salad is a show-stopper, visually and nutritionally, with fresh strawberries and yellow pepper strips tossed with fresh baby spinach. Serve with warm whole wheat rolls or flax or bran muffins. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Bow Tie & Spinach Salad
With pasta salad, it’s easy to change up ingredients. We like to add grilled chicken and pine nuts, and sometimes we substitute black beans for the chickpeas. —Julie Kirkpatrick, Billings, Montana
Heirloom Tomato Salad
This is a simple yet elegant dish that always pleases my guests. Not only is it tasty, but it is healthy, too. The more varied the colors of the tomatoes you choose, the prettier the salad will be. —Jess Apfe, Berkeley, California
Watermelon and Spinach Salad
Summer's the perfect time to toss up this watermelon salad. You'd never expect it, but spinach is awesome here. Eat it and feel cool on even the hottest days. —Marjorie Au, Honolulu, Hawaii
Roasted Butternut Tossed Salad
This salad makes an easy and special side dish for Thanksgiving dinner, and it's packed with nutritious veggies, almonds, berries and squash. —Katie Wollgast, Florissant, Missouri
Kiwi-Strawberry Spinach Salad
This pretty salad is always a hit when I serve it! The recipe came from a cookbook, but I personalized it. Sometimes just a small change in ingredients can create a big difference. —Laura Pounds, Andover, Kansas
Brown Rice Chutney Salad
A simple rice salad in a cafe inspired thoughts of adding Indian spices and chutney to this dish. To fire things up, mix in a small amount of hot chili oil, tasting carefully as you go. —Brooke Martin, Greenfield, Minnesota
Mixed Greens with Lemon Champagne Vinaigrette
Every forkful of this spectacular salad has a crunch from walnuts, a burst of flavor from pomegranate seeds and a smooth finish from the simple vinaigrette. —Ray Uyeda, Mountain View, California
Spinach Penne Salad
This healthy recipe will shine as is, or double the vinaigrette and use half to marinate and grill chicken breasts if you want to add a protein. Slice and add to the salad. —Benice Silver, Carmel, Indiana
Ginger-Cashew Chicken Salad
I revamped an Asian-style chicken salad recipe to create this gingery, crunchy salad. Now it’s a huge success when I serve it at ladies luncheons. —Shelly Gramer, Long Beach, California
Nectarine Arugula Salad
Here's a summer salad that brightens any supper. The homemade dressing with a hint of berries is perfect with arugula, nectarines and blue cheese. —Christine Laba, Arlington, Virginia
Mediterranean Bulgur Bowl
You can also transform this tasty bowl into an Italian version with mozzarella, pesto, tomatoes, spinach and basil. —Renata Smith, Brookline, Massachusetts
Spinach, Apple & Pecan Salad
Company was on the way, and I forgot to buy salad fixings. Scavenging the fridge for ingredients, I pulled it together and invented a salad superstar. —Kelly Walsh, Aviston, Illinois
Michigan Cherry Salad
This recipe reminds me what I love about my home state: picking apples with my children, buying greens at the farmers market and tasting cherries on vacations. —Jennifer Gilbert, Brighton, Michigan
Apple Fennel Salad
This apple fennel salad is a favorite of my wife's. Preserved lemon may be difficult to find, but the salad is still delicious without it. —Jason Purkey, Ocean City, Maryland
Almond Strawberry Salad
It's easy to love this pretty salad topped with strawberries and sliced almonds. With just a few ingredients, it's loaded with flavor. —Renae Rossow, Union, Kentucky
Colorful Quinoa Salad
My youngest daughter recently learned she has to avoid gluten, dairy and eggs, which gave me a new challenge in the kitchen. I put this quinoa salad together as a side we could all share. We love it for leftovers, too. —Catherine Turnbull, Burlington, Ontario
Cranberry Almond Spinach Salad
If you want something new to try for your Thanksgiving menu, toss this salad together. Fresh spinach leaves are tossed with toasted almonds and dried cranberries and drizzled with poppy seed dressing. It's likely to become a holiday tradition at your house, too. —Michelle Krzmarzick Torrance, California
Thai Spinach Beef Salad
Here's a main-dish salad that's just plain fun to eat. It's crunchy, beefy and has a little kick. Best of all, it's good for you. —Janet Dingler, Cedartown, Georgia
Yellow Squash & Watermelon Salad
I always like to bring this to parties and potlucks, and people seem to really appreciate having a healthy option. No oil is necessary for this salad; the lemon juice combines with the feta to lightly coat the bright, fresh ingredients. —Camille Parker, Chicago, Illinois
Mimi's Lentil Medley
I made this one summer evening by putting together what I had on hand. My husband gave it his top rating. —Mary Ann Hazen, Rochester Hills, Michigan
Salmon and Spud Salad
I headed straight for the kitchen when I decided to pick up a healthier lifestyle. This salmon with veggies proves that smart choices can be simple and satisfying. —Matthew Teixeira, Milton, Ontario
Spinach Pear Salad with Chocolate Vinaigrette
Tangy from balsamic and mellowed with chocolate, the light vinaigrette stays well-blended. It would add an interesting twist to berries or watermelon, too. —Taste of Home Test Kitchen
Arugula & Brown Rice Salad
When we have company, arugula with brown rice is always on the menu. It’s my go-to pick for the potluck and party circuit, and I'm always sharing the recipe. —Mindy Oswalt, Winnetka, California
Strawberry-Quinoa Spinach Salad
We make quinoa with spinach and strawberries year-round, but it's most fun when we go to the farmers market to get the season’s first berries. —Sarah Johnson, Indianapolis, Indiana
Berry Chicken Salad
Bright berries and creamy goat cheese make this one a winner! —Wendy Ball, Battle Creek, Michigan
Cranberry Mandarin Salad with Walnut Vinaigrette
I prefer to use spinach or other dark leafy greens because they are tastier than iceberg, and also because of the amount of calcium they contain. I'm always looking for ways to boost my calcium intake since I can't eat dairy. —Holly Bauer, West Bend, Wisconsin
Salmon & Spinach Salad with Avocado
We eat a power salad packed with salmon and spinach at least once a week. It’s a cinch to make, even after a hard day’s work. —Jenny Dawson, Fond du Lac, Wisconsin
Ribbon Salad with Orange Vinaigrette
Zucchini, cucumbers and carrots are peeled into “ribbons” for this citrusy salad. We like to serve it for parties and special occasions. —Nancy Heishman, Las Vegas, Nevada
Orange Chicken Spinach Salad
For a salad with refreshing color and crunch, we toss chicken and spinach with mandarin oranges and red onion, then splash everything with a tangy vinaigrette. —Jean Murawski, Grosse Pointe Park, Michigan
Spinach Salad with Tortellini & Roasted Onions
Spinach and tortellini go so well together, and this salad makes an easy meal with leftover cooked chicken. What really makes it special are the roasted onions that add oomph to bottled salad dressing. —Robin Haas, Jamaica Plain, Massachusetts
Ruby Red Spinach Salads
These fabulous salads blend contrasting flavors deliciously. Pomegranate seeds add vibrant color, a pleasant crunch and a healthy dose of vitamin C. —Veronica Callaghan, Glastonbury, Connecticut
Turkey Salad with Pear Dressing
This salad is perfect for using up leftover turkey, chicken or deli meat. Anjou pears are such a great winter fruit. —Nancy Heishman, Las Vegas, Nevada
Grandma's Spinach Salad
With all its fresh ingredients, this pretty spinach salad was my grandma’s favorite. Even my little ones like it (but don’t tell them spinach is good for them)! —Shelley Riebel, Armada, Michigan
Spinach & Bacon Salad with Peaches
Peaches and bacon? Oh, yeah. I made this family favorite for a big summer party. It was so easy to prep the parts separately, then toss it all together right before chow time. —Megan Riofski, Frankfort, Illinois
Light Strawberry-Spinach Salad
This strawberry-spinach salad makes a wonderful light summer meal. All of the flavors and colors complement one another very nicely. Farmers here in Washington grow a lot of strawberries, and they're the sweetest ones I've ever tasted. I'm always looking for new and different ways to use them. —Perlene Hoekema, Lynden, Washington
Spinach Salad with Rhubarb Dressing
Spinach salad is excellent with this tangy topping, which really perks it up. A friend shared a similar salad dressing recipe with me and I modified it a bit. The rhubarb adds rosy color and mouthwatering flavor.—Twila Mitchell, Lindsborg, Kansas
