Start to finish: 20 minutes
This recipe is from the September issue of Cooking Light magazine.
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1 tablespoon maple syrup
1 teaspoon red wine vinegar
¼ teaspoon Dijon mustard
1 tablespoon extra-virgin olive oil
1 tablespoon chopped fresh chives
¼ teaspoon salt
¼ teaspoon black pepper
2 slices center-cut bacon, cooked and crumbled
2½ cups julienne-cut apple (about 1 apple)
¼ 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. 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.