Spinach Salad with Maple-Dijon Vinaigrette

Spinach Salad with Maple-Dijon Vinaigrette Recipe
Photo: Becky Luigart-Stayner; Styling: Jan Gautro
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."

Yield:

8 servings (serving size: about 1 1/2 cups)

Recipe from

Nutritional 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

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

Preparation

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

Note:

Barbara Lauterbach,

March 2008
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