1 (9 oz) bag cleaned spinach leaves or 1 bunch fresh spinach, rinsed and dried
1 honeycrisp apple
3 tbsp olive oil
¼ cup red wine vinegar
2 tsp dijon mustard
salt and freshly ground black pepper
1
Remove the stems from the spinach leaves and put the spinach in a large bowl. Quarter and core apple and thinly slice it. Add the apple to the spinach.
2
Warm the olive oil over medium-low heat. Whisk in the vinegar and mustard, then season to taste with salt and pepper. Drizzle the dressing over the spinach and toss gently to mix.
3
Arrange the salads on individual plates, distributing the apples evenly.
How to Select:
Choose firm, shiny, smooth-skinned apples with intact stems. Should smell fresh, not musty.
How to Store:
Refrigerate apples in plastic bag away from strong odor foods. Use within 3 weeks.
Nutrition Benefits:
Apples are fat free, saturated fat free, sodium free, cholesterol free, and a high source of dietary fiber.
Ingredients
1 (9 oz) bag cleaned spinach leaves or 1 bunch fresh spinach, rinsed and dried
1 honeycrisp apple
3 tbsp olive oil
¼ cup red wine vinegar
2 tsp dijon mustard
salt and freshly ground black pepper