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The Honolulu Advertiser
Posted on: Wednesday, October 3, 2007

Apple, bacon at core of this simple salad

 •  Staying true to her (kitchen) self

By J.M. Hirsch
Associated Press

Hawaii news photo - The Honolulu Advertiser

Spinach-apple salad with maple-bacon vinaigrette can become a meal with the addition of a grilled chicken breast or sauteed fish.

LARRY CROWE | Associated Press

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This simple salad from the September issue of Cooking Light magazine is an easy way to take advantage of the great apples that are appearing at your grocer and farmers markets. The bacon adds a savory note and some heft so that this could easily become a weeknight dinner with the addition of a grilled chicken breast or a quickly sauteed fish fillet.


  • 1 tablespoon maple syrup

  • 1 teaspoon red wine vinegar

  • 1/4 teaspoon Dijon mustard

  • 1 tablespoon extra-virgin olive oil

  • 1 tablespoon chopped fresh chives

  • 1/4 teaspoon salt

  • 1/4 teaspoon freshly ground black pepper

  • 2 slices center-cut bacon, cooked and crumbled

  • 2 1/2 cups julienne-cut apple (about 1 apple)

  • 1/4 cup thinly sliced (vertically) red onion

  • 6-ounce package fresh baby spinach

    In a small bowl, whisk together the maple syrup, red wine vinegar and mustard.

    Continue whisking and slowly add the oil. Whisk until well-blended.

    Add the chives, salt, pepper and bacon, and stir well.

    In a large bowl, combine the apple, onion and spinach. Drizzle with vinaigrette, then toss to coat. Serve immediately.

    Makes 6 servings:

  • Per serving: 80 calories, 3 g fat, 0.5 g saturated fat, 5 mg cholesterol, 200 mg sodium, 13 g carbohydrate, 3 g fiber, 8 g sugar, 2 g protein