It may look like a sad little package shoved in the back of your freezer, but frozen spinach actually has a lot of culinary uses (and some may surprise you).
Apple Blue Cheese Salad
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- #53118
serves/makes:
ready in:
under 30 minutes
under 30 minutes
1 review
1 comment
ingredients
Vinaigrette
3/4 cup olive oil
1/3 cup apple cider vinegar
3 tablespoons sugar
1 clove garlic, pressed
1/2 teaspoon salt
1/8 teaspoon black pepper
Salad
8 cups baby lettuce blend (Riviera or Spring Mix, etc.)
4 diced Granny Smith apples, cored but unpeeled
4 ounces blue cheese or feta cheese, crumbled
1 cup pecans, toasted
1/2 cup dried cranberries (e.g., Craisins), optional
directions
Prepare vinaigrette by blending all ingredients thoroughly. Place in glass jar and shake until sugar dissolves. Set aside.
Just before serving, layer in large platter: lettuce, apples, blue cheese, toasted pecans and cranberries.
Shake vinaigrette to blend ingredients, then drizzle desired amount over salad. Use remainder for another salad.
NOTE: When cut, the apple flesh discolors quickly, so dip or coat them in lemon juice mixed with a little water and refrigerate in a sealed container.
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nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
Wonderfully tasty. Easy. This one's a hit whenever I make it, wherever I take it.
April 1, 2007
This was a perfect dish at the end of a long meal (after meat course), before dessert. We served to a group of 12, and the picky teenager at the table loved it best of all.