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WEDNESDAY, OCTOBER 3, 2007
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Take advantage of local apples by making Spinach-Apple Salad with Maple-Bacon Vinaigrette.
AP photo by Larry Crowe
Take advantage of local apples by making Spinach-Apple Salad with Maple-Bacon Vinaigrette.

ON THE TABLE
Spinach-Apple Salad with Maple-Bacon Vinaigrette

This simple salad from Cooking Light magazine is an easy way to take advantage of the great local apples at your grocer and farmers markets. The bacon adds a wonderful savory note.

Start to finish: 20 minutes

Servings: 6

1 tablespoon maple syrup

1 teaspoon red wine vinegar

1/4 teaspoon Dijon mustard

1 tablespoon extra-virgin olive oil

1 tablespoon chopped fresh chives

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

2 slices center-cut bacon, cooked and crumbled

2 1/2 cups julienne-cut apple (about 1 apple)

1/4 cup thinly vertically sliced red onion

6-ounce package fresh baby spinach

In a small bowl, whisk together the maple syrup, red wine vinegar and mustard. Continue whisking and slowly add the oil. Whisk until well blended. Add the chives, salt, pepper and bacon, and stir well.

In a large bowl, combine the apple, onion and spinach. Drizzle with vinaigrette, then toss to coat. Serve immediately.

(Recipe from the September issue of Cooking Light magazine)

J.M. HIRSCH, AP Food Writer

Copyright 2005 Associated Press. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.

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