Options

Format:
Include:
PRINT
See more
Photo: Becky Luigart-Stayner; Styling: Jan Gautro Photo by: Photo: Becky Luigart-Stayner; Styling: Jan Gautro

Spinach Salad with Maple-Dijon Vinaigrette

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."

Cooking Light MARCH 2008

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

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.

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
advertisement

Go to full version of

Spinach Salad with Maple-Dijon Vinaigrette recipe

advertisement