Spinach Salad with Maple-Dijon Vinaigrette

Spinach Salad with Maple-Dijon Vinaigrette
Photo by Becky Luigart-Stayner

Ingredients

  • ½ cup chopped Braeburn apple
  • 1 garlic clove, minced
  • ½ cup vertically sliced red onion
  • 2 tablespoons red wine vinegar
  • 1 cup sliced mushrooms
  • 1 tablespoon country-style Dijon mustard
  • 3 tablespoons minced shallots (about 1 medium)
  • + 17 more ingredients
    • ¼ teaspoon freshly ground black pepper
    • 3 tablespoons minced shallots (about 1 medium)
    • ¼ teaspoon salt
    • 1 (10-ounce) package fresh spinach
    • 1 tablespoon canola oil
    • 2 tablespoons red wine vinegar
    • ¼ teaspoon salt
    • 1 cup sliced mushrooms
    • ¼ cup maple syrup
    • ½ cup vertically sliced red onion
    • 1 tablespoon canola oil
    • ½ cup chopped Braeburn apple
    • 1 tablespoon country-style Dijon mustard
    • ¼ teaspoon freshly ground black pepper
    • 4 bacon slices, cooked and crumbled
    • 1 garlic clove, minced
    • 4 bacon slices, cooked and crumbled

1. Combine first 8 ingredients in a large bowl, stirring with a whisk. Add mushrooms and remaining ingredients; toss well to coat.

View full recipe at My Recipes

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