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Spinach-Apple Salad with Maple-Bacon Vinaigrette

Yield 6 servings (serving size: about 1 cup)
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.

Ingredients

  • 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

Nutrition Information

  • calories 63
  • caloriesfromfat 43 %
  • fat 3 g
  • satfat 0.6 g
  • monofat 2 g
  • polyfat 0.3 g
  • protein 1.5 g
  • carbohydrate 8.7 g
  • fiber 1.9 g
  • cholesterol 2 mg
  • iron 1.1 mg
  • sodium 192 mg
  • calcium 26 mg

How to Make It

  1. 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.

  2. Combine apple, onion, and spinach in a large bowl. Drizzle with vinaigrette; toss to coat. Serve immediately.