Autumn Apple and Spinach Salad

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

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Nutritional Information

Amount per serving
  • Calories: 60
  • Calories from fat: 29%
  • Fat: 1.9g
  • Saturated fat: 1g
  • Monounsaturated fat: 0.5g
  • Polyunsaturated fat: 0.1g
  • Protein: 2.7g
  • Carbohydrate: 9.4g
  • Fiber: 2.2g
  • Cholesterol: 4mg
  • Iron: 1.3mg
  • Sodium: 251mg
  • Calcium: 76mg

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

  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.
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