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Winter 2004 | Volume 26, Number 5 | Features

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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