Spinach and Apple Salad With Dried Cranberries
(Serves four)
8 ounces baby spinach, washed and dried
2 medium Fuji apples, split,
cored and sliced
4 ounces Cranberry Vinaigrette, recipe follows
1 cup walnuts
8 ounces goat cheese
Kosher salt
Freshly ground black pepper
In a large salad bowl, toss baby spinach
with apples and vinaigrette to coat. Sprinkle in a little salt and pepper.
Divide salad between chilled plates, top with crumbled goat cheese and
walnuts.
Dried Cranberry Vinaigrette
(Makes about three cups)
1/2 cup apple cider vinegar
1/2 cup brown sugar
1 teaspoon salt
1/2 teaspoon ground black pepper
1 cup dried sweetened cranberries
1 1/2 cup walnut or olive oil
Combine all ingredients and serve about
one ounce of dressing per serving of salad. Extra dressing keeps refrigerated
for several weeks. Stir well before using.
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