Book update: Hmmm… does anyone read this part? 😉
Recipe Update: I have an abundance of apples from my bushel purchases at my co-op. Plus spinach is sooo good for you and so cheap at Aldi that I buy more than we can eat. This recipe helped me solve both problems. I have served it with almost every meal this week.
**Tip** Red onion can have quite a bite to it. To get the edge off, slice your red onion and soak for 15 minutes in a large bowl of cold water.
**Tip 2** To keep the apples from browning, toss them in a little lemon juice or if that is too tart, what I do for my kids is take TruLemon Lemonade instead and toss them in that. It is much more mild, but the main ingredient, citric acid, prevents browning.
Red Onion and Apple Salad
serves 6
10 ounces of baby spinach leaves
1 or 2 Golden Delicious apples, chopped (or other sweet apple like Gala or Fuji)
1/4 to1/2 red onion, sliced thin (depends on how much onion you like in your salad)
1/4 cup finely shredded Parmesan cheese (optional)
Balsamic Vinagrette purchased from store (I like Trader Joe’s version) or recipe for this recipe below:
1/4 cup extra virgin olive oil
1 and 1/2 Tb. apple cider vinegar
1 teaspoon grain mustard
1 Tablespoon honey
1. Toss salad ingredients in large bowl.
2. Whisk together or shake dressing ingredients if using. Drizzle dressing and serve.
Recipe adapted from Rachel Ray
