Reduced-fat vinaigrettes can be tricky--too little oil, and the dressing may be too tart. Adding a sweet element (maple syrup) and a sharp/bitter element (mustard) helps achieve harmony.
1 tablespoon maple syrup
1 teaspoon red wine vinegar
1/4 teaspoon Dijon mustard
1 tablespoon extravirgin olive oil
1 tablespoon chopped fresh chives
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 slices center-cut bacon, cooked and crumbled
2 1/2 cups julienne-cut Granny Smith apple (about 1 apple)
1/4 cup thinly vertically sliced red onion
1 (6-ounce) package fresh baby spinach
How to Make It
Combine first 3 ingredients in a small bowl, stirring well with a whisk. Gradually add oil, stirring with a whisk until well blended. Add chives, salt, pepper, and bacon; stir with a whisk until well blended.
Combine apple, onion, and spinach in a large bowl. Drizzle with vinaigrette; toss to coat. Serve immediately.
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