TASTE
Apple, bacon at core of this simple salad
| • | Staying true to her (kitchen) self |
By J.M. Hirsch
Associated Press
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This simple salad from the September issue of Cooking Light magazine is an easy way to take advantage of the great apples that are appearing at your grocer and farmers markets. The bacon adds a savory note and some heft so that this could easily become a weeknight dinner with the addition of a grilled chicken breast or a quickly sauteed fish fillet.
SPINACH-APPLE SALAD WITH MAPLE-BACON VINAIGRETTE
In a small bowl, whisk together the maple syrup, red wine vinegar and mustard.
Continue whisking and slowly add the oil. Whisk until well-blended.
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. Serve immediately.
Makes 6 servings:
