Spinach Salad with Maple-Dijon Vinaigrette

31 Reviews
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Photo: Becky Luigart-Stayner; Styling: Jan Gautro
Yield
8 servings (serving size: about 1 1/2 cups)
By Barbara Lauterbach
March 2008
RECIPE BY Cooking Light

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

Nutritional Information

  • Calories 80
  • Caloriesfromfat 37%
  • Fat 3.3g
  • Satfat 0.6g
  • Monofat 1.6g
  • Polyfat 0.7g
  • Protein 2.6g
  • Carbohydrate 11.1g
  • Fiber 1.2g
  • Cholesterol 3mg
  • Iron 1.2mg
  • Sodium 219mg
  • Calcium 43mg

How to Make It

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

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Ratings & Reviews

Great spinach salad variation

crusnock
August 04, 2015
We have a couple we go to, thought we'd try this one which now we have one more to go to for a change.  The only thing we noticed, like previous reviews is the onion is a little heavy.  My husband was okay with it enough to not change the recipe but I'll end up messing around with it to see if I can take it out of the dressing, or the salad, or just best to reduce the amount in each.  I want the other flavors to come through a little more and the onion a little less.

nightsend's Review

veggiemom
January 27, 2014
Absolutely loved this salad. Substuted apple cider vinegar and Fuji apples. Halved the recipe because that was all the spinach I had. Now I am wishing I had leftovers for my lunch tomorrow. Will definitely be making this again.

y2katielou's Review

susanpi
January 13, 2014
This was delicious! The dressing was out of this world and I think it will become a staple in my rotation. I served this to my husband and an out-of-town guest, and there wasn't a bit left.

frenetickat's Review

nightsend
January 12, 2014
This was really good. I would definitely make this again, but would make a couple of changes- first off, I would definitely decrease the amount of shallots used in the dressing. The onion flavor in the dressing wasn't overpowering, but the aftertaste was extreme. I would also decrease the maple syrup just a little bit, because I found it a bit too sweet- it overpowered the tanginess of the other other ingredients. All in all a really easy, quick, tasty salad :)

teacooking's Review

Annie2222
October 07, 2013
Overall excellent recipe. I used Dijon mustard so would have used less maple syrup or more mustard and a bit more salt; forgot the apples and added 2 hard boiled eggs! Adding this to the repertoire. Served with a roasted butternut squash, carrot and pumpkin curry soup.

mbfeline's Review

Allie624
September 22, 2013
N/A

Beechykeen03's Review

frenetickat
September 02, 2013
N/A

Annie2222's Review

saltydog226
February 18, 2013
N/A

saltydog226's Review

Cansas
February 18, 2013
N/A

devoncarter's Review

Irish1921
January 16, 2013
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