Food & Drink

Spinach-Apple Salad With Maple-Bacon Vinaigrette

Start to finish: 20 minutes

Serves: 6

This recipe is from the September issue of Cooking Light magazine.


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.