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Spinach Salad with Maple-Dijon Vinaigrette

Photo: Becky Luigart-Stayner; Styling: Jan Gautro
Yield 8 servings (serving size: about 1 1/2 cups)
Syrup provides body and a rich, sweet base to the dressing. Using a lighter syrup grade creates a more delicate vinaigrette. For even more maple punch, seek out maple-cured bacon, steering clear of products with imitation maple flavoring, which tends to taste artificial. As one online reviewer says, "Fantastic! Definitely a company worthy salad."

Ingredients

  • 1/4 cup maple syrup
  • 3 tablespoons minced shallots (about 1 medium)
  • 2 tablespoons red wine vinegar
  • 1 tablespoon canola oil
  • 1 tablespoon country-style Dijon mustard
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 garlic clove, minced
  • 1 cup sliced mushrooms
  • 1/2 cup vertically sliced red onion
  • 1/2 cup chopped Braeburn apple
  • 4 bacon slices, cooked and crumbled
  • 1 (10-ounce) package fresh spinach

Nutrition Information

  • calories 80
  • caloriesfromfat 37 %
  • fat 3.3 g
  • satfat 0.6 g
  • monofat 1.6 g
  • polyfat 0.7 g
  • protein 2.6 g
  • carbohydrate 11.1 g
  • fiber 1.2 g
  • cholesterol 3 mg
  • iron 1.2 mg
  • sodium 219 mg
  • calcium 43 mg

How to Make It

  1. Combine first 8 ingredients in a large bowl, stirring with a whisk. Add mushrooms and remaining ingredients; toss well to coat.

    Peeling, Coring, and Chopping an Apple