Spinach-Apple Salad with Maple-Bacon Vinaigrette

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

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Nutritional Information

Amount per serving
  • Calories: 63
  • Calories from fat: 43%
  • Fat: 3g
  • Saturated fat: 0.6g
  • Monounsaturated fat: 2g
  • Polyunsaturated fat: 0.3g
  • Protein: 1.5g
  • Carbohydrate: 8.7g
  • Fiber: 1.9g
  • Cholesterol: 2mg
  • Iron: 1.1mg
  • Sodium: 192mg
  • Calcium: 26mg

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

  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.
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