Honeycrisp apples are the ideal variety for this salad.

Spinach Salad with Apples

Dressing:

1/4 cup (60 mL) low fat mayo

2 tbsp (30 mL) apple cider vinegar

1 tbsp (15 mL) pure maple syrup

Salad:

8 cups (2 L) baby spinach

1 large red pepper

1 Honeycrisp apple

1/4 cup (60 mL) walnuts, chopped coarsely

8 thin slices red onion

1. In a small bowl whisk together the salad dressing ingredients: mayo, vinegar, and maple syrup. Set aside. Can be made up to one day in advance and stored in the fridge.

2. Rinse baby spinach under cold running water. Place in a salad spinner and spin or pat dry. Place in a large bowl.

3. Julienne the red pepper – that sliced into really thin slices. Add to spinach.

4. Scrub the apple well, cut into quarters, remove core, and then slice the apple into 16 slices. Set aside. They won’t turn brown by the time you need them, unless you are going out somewhere right now.

5. Toss the spinach and the red pepper with the salad dressing.

6. Divide the salad equally between four medium plates. I like the way this salad looks on a large white or black plate.

7. Arrange the apple slices equally between the four plates of salad. Sprinkle each serving with 1 tbsp (15 mL) chopped walnuts and top with 2 slices of red onion.

8. Serve right away and get ready for people asking for seconds, oops, there aren’t any.

Makes four servings

One serving contains:

162 Calories, 8.6 g Total fat, 0.6 g Sat Fat, 0 g Trans Fat, 206 mg Sodium, 18.8 g Carbs, 4 g Fiber, 7.9 g Sugars, 4 g Protein

Diabetes Food Choice Values Per Serving

1 Carbohydrate, 1/2 Meat and Alternatives, 1 1/2 Fats

Courtesy Mairlyn Smith

Author of Healthy Starts Here

http://www.mairlynsmith.com/