Autumn Apple and Spinach Salad

Autumn Apple and Spinach Salad Recipe
Becky Luigart-Stayner; Cindy Barr
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.

Yield:

6 servings (serving size: about 1 1/3 cups)

Recipe from

Cooking Light

Nutritional Information

Calories 60
Caloriesfromfat 29 %
Fat 1.9 g
Satfat 1 g
Monofat 0.5 g
Polyfat 0.1 g
Protein 2.7 g
Carbohydrate 9.4 g
Fiber 2.2 g
Cholesterol 4 mg
Iron 1.3 mg
Sodium 251 mg
Calcium 76 mg

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

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.

Note:

Domenica Marchetti,

October 2004
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