- 2 tablespoons olive oil
- 1 tablespoon cider vinegar
- 1 teaspoon Dijon mustard
- Salt and freshly ground pepper
- 5 ounces baby spinach leaves (about 5 cups lightly packed)
- 1 Granny Smith apple
- 1/3 cup walnut pieces, toasted in a dry skillet over a medium-high flame until fragrant, about 2 minutes
In a small bowl whisk together the oil, vinegar and mustard. Season with salt and pepper to taste.
Toss the spinach with the dressing until evenly coated then divide the spinach among 4 serving plates.
Core the apple and slice it into matchsticks. Sprinkle a quarter of the apple pieces on top of each salad. Follow with the walnut pieces. Serve immediately.
Per Serving: Calories 155; Total Fat 13 g; (Sat Fat 1.5 g, Mono Fat 6 g, Poly Fat 5.5 g) ; Protein 2 g; Carb 10 g; Fiber 3 g; Cholesterol 0 mg; Sodium 88 mg
* Recipe Analysis Note
Ingredients without discrete measurements such as "Salt, to taste" or "Ice cream, optional" are omitted from analysis. This is because amounts can be highly variable and difficult to determine.