Apple and Spinach Salad with Cheddar
Apple and cheese don't always mean pie. Here, with spinach, nuts and a zesty dressing, the apple/cheese combo makes a hearty salad. Try Spartan, Northern Spy, Rome Beauty or Winesap for this salad. Cortland apples, if available, are the very best salad apples because they don't discolour.
Servings: 8
Ingredients:
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Dressing:
1/3 cup (75 mL) oil, preferably olive
2 tbsp (25 mL) wine vinegar
1/2 tsp (2 mL) Dijon mustard
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) freshly ground pepper
1/4 cup (50 mL) sour cream
1/4 cup (50 mL) finely chopped green onion
Tabasco sauce
Salad:
1 lb (500 g) spinach (about 1-1/2 pkg)
2 apples
2 tbsp (25 mL) lemon juice
1/3 cup (75 mL) toasted slivered almonds or fresh walnuts
1-1/2 cups (375 mL) grated old white Cheddar or Gruyère cheese
Preparation:
Dressing: Combine all ingredients, adding a dash of Tabasco sauce; cover and chill for 1 to 2 hours before serving. Taste, adding more salt if desired.
Salad: Rinse spinach thoroughly in cold water; drain. Remove coarse stems and shake or spin off excess water. Wrap in towelling until just before serving time.
Break spinach into large bite-sized pieces. Core and dice unpeeled apples, then toss with lemon juice. In large salad bowl, arrange spinach, then mound apples in center. Surround apples with circle of nuts; sprinkle cheese in band around inside edge of bowl.
Bring salad to table, pause for admiration of your arrangement, pour on the dressing, toss and serve.
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