Recipe by Amy Stopnicki

Baby Spinach and Apple Salad with Maple Vinaigrette

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Parve Parve
Easy Easy
6 Servings
Allergens

Contains

- Tree nuts

Ingredients

Salad

  • 1 large Granny Smith apple, sliced

  • red onion, sliced

  • 6 cups baby spinach, cleaned and checked

  • 1 red bell pepper, julienned

  • 1/4 cup slivered toasted almonds

Dressing

  • salt and pepper to taste

Directions

Prepare the Salad

1.

Mix all the salad ingredients together in a large bowl.

2.

In a small jar or cruet, whisk together all the dressing ingredients. 

3.

Drizzle dressing over the salad, toss and serve.

4.

To plate: This salad can be served in a big bowl or plated individually with the sliced ingredients placed on top of the greens and with the dressing over the salad. 

Notes:

This salad is great for an outdoor BBQ or even a side salad for a Shabbos or Rosh Hashana lunch.
Baby Spinach and Apple Salad with Maple Vinaigrette

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