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Apple Spinach Salad with Thyme-Dijon Vinaigrette

August 6, 2010


Apple Spinach Salad with Thyme-Dijon Vinaigrette
4 cups fresh baby spinach
1 medium green-skinned apple (such as Granny Smith), cored and sliced
1/4 cup thin wedges red onion
2 tablespoons snipped dried tart red cherries
1/4 cup Thyme-Dijon Vinaigrette (below)
1/2 cup crumbled feta cheese or blue cheese (2 ounces) (optional)

1. In a large bowl, toss together spinach, apple, onion, and dried cherries. Drizzle with Thyme-Dijon Vinaigrette. Toss gently to coat. If desired, top individual servings with cheese. Makes 4 (about 1-cup) servings.

2. Thyme-Dijon Vinaigrette: In a screw-top jar, combine 1/4 cup olive oil; 1/4 cup white or regular balsamic vinegar; 2 teaspoons snipped fresh thyme or 1/2 teaspoon dried thyme, crushed; 1 teaspoon Dijon-style mustard; and 1/4 teaspoon salt. Cover; shake well to mix. Chill for up to 1 week. Shake before serving. Makes 2/3 cup.

3. Make-Ahead Directions: Prepare the vinaigrette as directed. Cover and chill for up to 1 week.

Diabetic Living

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