Good Lord- Thanksgiving is less than 2 weeks away! There is no good reason why you can’t be the hero and bring this beautiful seasonal salad to dinner.
This salad starts with spinach, which is a great source of lutein and beta-carotene. These nutrients help prevent macular degeneration and night blindness, respectively. It’s also a source of potassium, which helps lower blood pressure during this stressful holiday season. Add a crisp apple or two, chopped pecans and dried cherries, and you’re set.
This recipe calls for blue cheese, which I consider the Brussels sprouts of cheese. It’s quite polarizing. You either love it or hate it. You can always substitute feta cheese or leave the cheese out. Chopped walnuts or almonds could be used in place of pecans and raisins or dried cranberries would work in place of dried cherries.
You’ll be surprised at how LITTLE salad dressing you need for this salad. I prefer to taste mostly salad and keep my dressing light when I make salad. This also saves calories and fat in the recipe.
Enjoy and have a happy, healthy holiday!
1 bag baby spinach leaves
1/3 cup dried cherries (cranberries may be substituted)
1 Granny Smith or other tart/firm apple
2/3 cup chopped walnuts or pecans
1 Tbsp. crumbled Bleu cheese or feta cheese
1/3 cup olive oil
2 Tbsp. apple cider vinegar
1 tsp. Dijon mustard
1 tsp. honey
Wash & dry spinach leaves and place in a large bowl.
Wash and cut the apples into small chunks and add to spinach.
Add chopped nuts, cherries and cheese crumbles.
Mix ingredients for dressing.
Drizzle dressing over salad (and toss) right before serving.
Makes 6 servings. Nutrition information per serving: 194 calories, 16 grams fat, 3.4 grams protein, 10 grams carbohydrate, 2.5 grams fiber, 1 mg cholesterol, 338 mg sodium.