Apple Spinach Salad (a Family Favorite!)

Serves: 8

2 tablespoons honey
¼ cup apple cider vinegar
2 tablespoons whole grain mustard
½ cup extra virgin olive oil
2 bags baby spinach leaves
2 Golden Delicious apples, thinly sliced
½ red onion, thinly sliced

Use a whisk to combine the honey, vinegar, mustard and olive together until mixed well. Cover with a towel or plastic wrap and let sit at room temperature for at least 2 hours but no more than 4 hours; the apple and onion will become too soft if left longer than 4 hours.

Toss the dressing mixture with the baby spinach leaves and serve immediately.

To store: This salad is best when served immediately, but leftovers may be refrigerated for up to 24 hours.

Tony’s Tip: For smaller groups, simply halve the recipe.


2 Responses

    1. Sarah Nasello

      Thank you for your kind comments, Elaine! We’re so glad to know you enjoy our weekly column and hope you also enjoy the egg strata! Have a great weekend, Sarah and Tony

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