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Spinach Salad with Apple Cranberry Vinaigrette
Servings:
Serves 2 to 16 as an appetizerPrep Time:
15 minutesCook Time:
25 minutes
Ingredients
1 1/2 tart apples, peeled, cored, and cut into 8 wedges
1 1/2 tsp. salted butter, cubed
3/4 tsp. Inspirations Dill Dijon Mustard
1/16 tsp. salt
1/16 tsp. freshly ground black pepper
2 1/4 tsp. red wine vinegar
1 Tbsp. extra-virgin olive oil
1 Tbsp. dried cranberries, coarsely chopped
1 1/2 tsp. chopped chives
2/3 cup Inspirations Baby Spinach
2 Tbsp. whole dried cranberries
1/2 cup blue cheese, crumbled
1 Tbsp. toasted walnuts, chopped
Directions
1. Preheat the oven to 400 degrees F.
2. Toss the apples and butter in a small roasting pan, broiler pan, or ovenproof skillet. Roast for about 22 to 25 minutes, or until the apples are just tender but not falling apart, depending on the thickness of the apples. Toss once or twice during roasting. Remove from the oven and let cool.
3. Prepare the dressing: Whisk together the mustard, salt, pepper, vinegar, and olive oil in a small bowl. Mix in the chopped dried cranberries and the fresh chives, if desired. Set aside.
4. Place the spinach in a salad bowl or on a large platter. Sprinkle with the whole dried cranberries and blue cheese, if desired. Place the roasted apples around the outer edge of the salad. Sprinkle with nuts, if desired.
5. Just before serving, add the dressing and toss to coat the ingredients.
Source: Hannaford fresh Magazine, September - October 2006
Nutrition
| Nutritional Facts | |
| Servings | Serves 2 to 16 |
| Base Nutrients | |
| Calories | 297 kcal (15%) |
| Calories from Fat | 216 kcal (0%) |
| Total Fat | 24 g (37%) |
| Saturated Fat | 14 g (70%) |
| Cholesterol | 17 mg (6%) |
| Sodium | 282 mg (12%) |
| Total Carbohydrates | 46 g (15%) |
| Dietary Fiber | 12 g (48%) |
| Protein | 13 g (22%) |
| Vitamins | |
| Vitamin A | 3848 IU (11%) |
| Vitamin C | 19 mg (21%) |
| Minerals | |
| Calcium | 131 mg (10%) |
| Iron | 14 mg (78%) |
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