"Shop-the-pantry" move cleans out the fruit and veggie bin; yields scrumptious salad

These days we're often being told to "shop the pantry".

In times of penny-pinching and making the most of every dollar, we're advised to save on groceries by first combing through our pantry (and refrigerator) shelves before we make grocery lists. By using existing food items first, we can be good stewards of what we already own and cut down on what we need to buy from the grocery.

Last night was a "shop-the-refrigerator" night where our meal preparation was concerned. My Spinach Fruit Salad utilized a variety of food items that were destined to spoil if they were not used up quickly. I found a few oranges that were becoming overly soft and had some brown spots on them. I had an apple that had been around too long. Likewise my spinach leaves were on the verge of becoming soggy. If they lingered for a few more days of being unused, all would be headed for the compost bin and would not be used for nourishment, which was the original purpose for acquiring them.

My Spinach and Fruit Salad recipe to the rescue. Tough to believe that a "clean-out-the-fruit-and-vegetable-bin" move such as this would bring forth a little seven-ingredient salad so delicious. Hubby, who dined on it after I already had departed for an errand, effused: "That salad! I almost called you to tell you how good it was!" The recipe makes oodles and oodles, so it should stretch for the next three days at least.

Guess I'm neglecting to mention one more aspect of this wonderful salad--look at the healthy choices it represents--even cholesterol-lowering nuts (pecans from our own trees). All in the same recipe I was a good steward of food I originally purchased and treated us to a super-nutritious dish as well.

Spinach and Fruit Salad

1/4 cup olive oil

3 tablespoons sugar-free raspberry jam

3 tablespoons red wine vinegar

1 package fresh spinach

1 red apple, chopped

2 oranges, peeled and sectioned, with membrane removed (reserve juice)

1 cup chopped pecans, toasted

Save 1/2 cup juice from peeled and sectioned oranges (if you need more juice, add a little more orange juice from your refrigerator). In a jar combine juice, oil, jam, and vinegar. Shake well. In a large bowl toss oranges, spinach, apples, and pecans in a large bowl. Toss with dressing.