Apple spinach salad
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Combine spinach and apples for a light, fresh-tasting salad. Use spinach fresh from your garden, farmers market, or local grocery store.
Number of Servings: 6
Serving size: 1/2 cup
4 cups spinach leaves
2 tablespoons canola oil
2 1/2 tablespoons cider vinegar
1 tablespoon sugar
1/4 teaspoon salt
1/4 cup red onion, chopped
1 medium tart apple, cut into bite-sized chunks
1/4 cup raisins* or dried cranberries
*Raisins were used for the nutrition analysis
Time needed: 15 minutes preparation
- Wash spinach thoroughly. Pat dry or spin in a salad spinner.
- Tear spinach into bite-sized pieces and place in a large bowl. Set aside
- In a small bowl mix oil, vinegar, sugar, and salt.
- Add the apple, onion, and dried fruit to the oil mixture and toss to coat apples. Let stand ten minutes.
- Combine ingredients together in the large bowl of spinach and serve.
- Refrigerate leftovers.
|Total Fat:||4.7 g|
|Saturated Fat:||0.4 g|
|Total Carbohydrate:||12.5 g|
|Dietary Fiber:||1.5 g|
|Total Sugar:||9.2 g|
Allergens: None noted
Tips and variations
The spinach and oil/vinegar mixture can be prepared ahead and stored separately in the refrigerator.
To keep the apple from getting brown, cut the apple and add to the oil/vinegar mixture then assemble the salad just before serving. The vinegar in the dressing keeps the apple from browning.
For a complete meal, add slices of baked or grilled chicken breast and serve with a slice of whole wheat bread and a glass of skim milk.
This recipe was developed by University of Minnesota Extension Center for Family Development staff.
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