Autumn Apple and Spinach Salad
By kbartell
From Ben
From Cooking Light
Goldrush, a recent apple cultivar, has a nice balance of sweetness and acidity that's ideal for this salad. Other suitable varieties include Albemarle (Newtown) Pippin, Honeycrisp, Pink Lady, Golden Russet, and Roxbury Russet.
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Ingredients
- 2 tablespoons fresh orange juice
- 2 tablespoons fresh lime juice
- 2 teaspoons Dijon mustard
- 2 teaspoons honey
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 1/2 cup thinly vertically sliced red onion
- 8 cups bagged prewashed baby spinach (about 8 ounces)
- 1 large, firm, sweet-tart apple, cored and thinly sliced
- 1/4 cup (1 ounce) crumbled blue cheese
Details
Servings 6
Preparation
Step 1
Combine first 6 ingredients, stirring well with a whisk.
Combine onion, spinach, and apple in a large bowl. Drizzle with dressing; toss gently to coat. Sprinkle with cheese.
Yield: 6 servings (serving size: about 1 1/3 cups)
NUTRITION PER SERVING
CALORIES 60(29% from fat); FAT 1.9g(sat 1g,mono 0.5g,poly 0.1g); PROTEIN 2.7g; CHOLESTEROL 4mg; CALCIUM 76mg; SODIUM 251mg; FIBER 2.2g; IRON 1.3mg; CARBOHYDRATE 9.4g
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