Lynn demonstrates how to make a delicious Spinach, Apple, Bacon Salad. Great for lunch or to serve as a salad at dinner.
¼ cup water
3 Tablespoons red wine vinegar
2 Tablespoons olive oil
2 Tablespoons honey
4 teaspoons Dijon mustard
½ teaspoon freshly ground black pepper
1 Royal Gala or Granny Smith apple, cut into julienned strips
8 cups baby spinach
Red onion, cut into strips
Sliced button mushrooms
2 slices center-cut bacon, cooked until crispy and crumbled
Combine first 6 ingredients (water through pepper) in s small bowl, stirring with a whisk to make the dressing.
Place all ingredients, except bacon, in a large bowl and toss with the dressing to coat. Sprinkle bacon over top. Refrigerate any leftovers.
Makes 4 servings
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