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.

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

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