Spinach and Green Apple Salad

Serves: 4

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.

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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.

Source: foodnetwork.com

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