Spinach and Green Apple Salad
Toasted walnuts and julienned Granny Smith apples add excellent crunch to tender spinach leaves. A simple Dijon dressing balances the salad's flavors.
Dovetailing Tip: Use the glazed walnuts form day 1 in todays salad.
|2 tablespoons||olive oil|
|1 tablespoon||cider vinegar|
|1 teaspoon||dijon mustard|
|salt and freshly ground pepper|
|5 ounces||baby spinach leaves (about 5 cups lightly packed)|
|1||granny smith apple|
|1/3 cup||walnut pieces, toasted in a dry skillet over a medium-high flame until fragrant, about 2 minutes|
In a small bowl whisk together the oil, vinegar and mustard. Season with salt and pepper to taste.
Toss the spinach with the dressing until evenly coated then divide the spinach among 4 serving plates.
Core the apple and slice it into matchsticks. Sprinkle a quarter of the apple pieces on top of each salad. Follow with the walnut pieces. Serve immediately.