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Autumn Apple and Spinach Salad

Becky Luigart-Stayner; Cindy Barr
Yield 6 servings (serving size: about 1 1/3 cups)
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

Nutrition 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

How to Make It

  1. Combine first 6 ingredients, stirring well with a whisk.

  2. Combine onion, spinach, and apple in a large bowl. Drizzle with dressing; toss gently to coat. Sprinkle with cheese.