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."
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
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.
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.
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.
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.
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 :)
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.