Spinach Salad with Maple-Dijon Vinaigrette

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 Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 80
  • Calories from fat: 37%
  • Fat: 3.3g
  • Saturated fat: 0.6g
  • Monounsaturated fat: 1.6g
  • Polyunsaturated fat: 0.7g
  • Protein: 2.6g
  • Carbohydrate: 11.1g
  • Fiber: 1.2g
  • Cholesterol: 3mg
  • Iron: 1.2mg
  • Sodium: 219mg
  • Calcium: 43mg

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

Only you will be able to view, print, and edit this note.

Add Note

Spinach Salad with Maple-Dijon Vinaigrette Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy