Monday, September 23, 2013

Spinach Salad with Maple Dijon Vinaigrette

(originally made 7/10/2008)
I always buy a bag of spinach for strawberry spinach salad, make it and then the other half of the bag goes to waste.   Had marked this recipe to try back before Maple Season, and finally got to try it today.    Fantastic.   You would never know it was a "light" recipe!      I am not a mushroom fan, so swapped them out for some nice cukes and a few slices of radish.    

Picture isn't the greatest, Tim was fussing at me to sit and eat  LOL



 * Exported from MasterCook *

                Spinach Salad with Maple-Dijon Vinaigrette

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4           cup  maple syrup
  3        tablespoons  minced shallots (about 1 medium) (used Penzey's dried)
  2        tablespoons  red wine vinegar (used cider vinegar)
  1         tablespoon  canola oil
  1         tablespoon  country-style Dijon mustard
     1/4      teaspoon  salt
     1/4      teaspoon  freshly ground black pepper
  1                     garlic clove -- minced
  1                cup  sliced mushrooms (omitted)
     1/2           cup  vertically sliced red onion
     1/2           cup  chopped Braeburn apple
  4                     bacon slices -- cooked and crumbled (used Real Bacon bits)
  1            package  fresh spinach -- (10-ounce)

** Added cucumbers and radish slices

1. Combine first 8 ingredients in a large bowl, stirring with a whisk. Add mushrooms and remaining ingredients; toss well to coat.

Yield:  8 servings (serving size: about 1 1/2 cups)

CALORIES 80 (37% from fat); FAT 3.3g (sat 0.6g,mono 1.6g,poly 0.7g); PROTEIN 2.6g; CHOLESTEROL 3mg; CALCIUM 43mg; SODIUM 219mg; FIBER 1.2g; IRON 1.2mg; CARBOHYDRATE 11.1g

Cooking Light, MARCH 2008

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