Another spinach salad? Yes, sorry. I couldn’t help myself.
Homemade salad dressings are in my top favorite food items. They tend to be inexpensive, super fresh and the flavor options are unlimited. I also like that I can control the calories by what I add or leave out.
This particular honey mustard vinaigrette adaption from Vegetarian Times Fast and Easy is one of my favorites.
Honey Mustard Vinaigrette
1 shallot, minced (About 3 tablespoons)
2 tablespoons white vinegar
1 tablespoon Dijon mustard
1 tablespoon honey
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 tablespoons olive oil.
Place all the ingredients together in a vinaigrette bottle and shake well to combine.
Spinach Apple Salad
Print Salad and Dressing Recipe
This recipe was written as a side salad for six, but serves about three as a main course. For a vegan version leave off the blue cheese and add extra sunflower seeds and apple slices.
16-ounce bag of baby spinach, rinsed and dried
1 large apple, thinly sliced
1/4 cup unsalted toasted sunflower seeds (bulk section)
1/2 cup crumbled blue cheese (Shredded Sharp Cheddar works too.)
Honey Mustard Vinaigrette, above
Divide spinach among 6 salad plates. Evenly divide the toppings and drizzle with dressing.
Servings 6. Per serving 149 cal; 4g prot; 11.5g total fat (2g sat. fat); 10g carb; 4mg chol; 309mg sodium; 4g fiber; 7g sugars.
Recipe adapted from "Vegetarian Times Fast and Easy". Photo by Laura Flowers.