Mar 26, 2012
Baby spinach leaves and crisp, fresh apple slices are dressed up with cashews and dried cranberries creating an elegant salad that's worthy of any dinner party.
1 egg yolk or 1 tbsp. mayonnaise
1 tbsp. Dijon mustard
1 tbsp. red wine vinegar
1/4 cup extra virgin olive oil
Salt and freshly ground pepper, to taste
2 tbsp. maple syrup, or to taste
8 cups baby spinach
1 Granny Smith apple, julienned or thinly sliced
1/2 cup cashews, toasted
1/4 cup dried blueberries
1/4 cup dried cranberries
For the dressing: Add egg yolk or mayonnaise, mustard, vinegar, and salt and pepper to medium bowl. Whisk the mixture until smooth and combined. Slowly whisk in the oil. Finish by whisking in the maple syrup.
Add spinach and apple to a large bowl. Toss with dressing. Garnish salad with cashews, dried blueberries and dried cranberries.
Yield: 4 servings.