AuthorMike EgrieCategory, DifficultyIntermediate
Spinach Salad with Apples
Yields6 Servings
Prep Time10 mins
 1 (9 oz) bag cleaned spinach leaves or 1 bunch fresh spinach, rinsed and dried
 1 honeycrisp apple
 3 tbsp olive oil
 ¼ cup red wine vinegar
 2 tsp dijon mustard
 salt and freshly ground black pepper
1

Remove the stems from the spinach leaves and put the spinach in a large bowl. Quarter and core apple and thinly slice it. Add the apple to the spinach.

2

Warm the olive oil over medium-low heat. Whisk in the vinegar and mustard, then season to taste with salt and pepper. Drizzle the dressing over the spinach and toss gently to mix.

3

Arrange the salads on individual plates, distributing the apples evenly.

How to Select:
Choose firm, shiny, smooth-skinned apples with intact stems. Should smell fresh, not musty.

How to Store:
Refrigerate apples in plastic bag away from strong odor foods.  Use within 3 weeks.

Nutrition Benefits:
Apples are fat free, saturated fat free, sodium free, cholesterol free, and a high source of dietary fiber.

 

Ingredients

 1 (9 oz) bag cleaned spinach leaves or 1 bunch fresh spinach, rinsed and dried
 1 honeycrisp apple
 3 tbsp olive oil
 ¼ cup red wine vinegar
 2 tsp dijon mustard
 salt and freshly ground black pepper

Directions

1

Remove the stems from the spinach leaves and put the spinach in a large bowl. Quarter and core apple and thinly slice it. Add the apple to the spinach.

2

Warm the olive oil over medium-low heat. Whisk in the vinegar and mustard, then season to taste with salt and pepper. Drizzle the dressing over the spinach and toss gently to mix.

3

Arrange the salads on individual plates, distributing the apples evenly.

Spinach Salad with Apples
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