Spinach-Apple Salad with Maple-Bacon Vinaigrette

recipe
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.

Yield:

6 servings (serving size: about 1 cup)

Recipe from

Cooking Light

Nutritional 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

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

Preparation

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.

Note:

Maureen Callahan,

September 2007
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