Wednesday, September 26, 2012

Spinach Salad with Apple (& Walnuts)

Since I'm allergic to nuts, I'll generally substitute peanuts or sunflower seeds...or just leave them out, but they do add a nice textural element to the salad as well as a subtle saltiness.

2 Tblsolive oil
1 Tbls cider vinegar
1 tsp Dijon mustard
salt& pepper
5 oz spinach leaves (about 5 C, lightly packed)
½ Granny Smith apple 
1/3 C walnut pieces 

Toast walnut pieces in a dry skillet over medium high heat until fragrant (about 2 minutes).

Whisk together oil, vinegar and mustard. Season with salt and pepper to taste. Toss spinach with dressing to coat evenly.

Core apples, slice into matchsticks (“julienne” - photo doesn't accurately reflect this). Sprinkle apple pieces over salad, followed by walnut pieces.* Serve immediately.

* Nuts, a common allergen, can also be served “on the side”.

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