Autumn Apple and Spinach Salad
CNS

This Autumn Apple and Spinach Salad, from Cooking Light Magazine, is perfect for fall. Choose a sweet-tart apple such as Goldrush, Pippin, Honeycrisp, Pink Lady, Golden Russet or Roxbury Russet.

2 tablespoons fresh orange juice
2 tablespoons fresh lime juice
2 teaspoons Dijon-style mustard
2 teaspoons honey
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/2 cup red onion, cut in thin, vertical slices
8 cups bagged, prewashed baby spinach (about 8 ounces)
1 large, firm, sweet-tart apple, cored and thinly sliced
1/4 cup (1 ounce) crumbled blue cheese

Yield 6 (about 1 1/3-cup) servings.

In small mixing bowl, combine first 6 ingredients. stirring well with whisk. Combine onion, spinach and apple in large bowl. Drizzle with dressing; toss gently to coat. Sprinkle with cheese.

Nutritional analysis per serving: 60 calories, 2.7 g protein, 9.4 g carbohydrate, 1.9 g fat, 4 mg cholesterol, 2.2 g dietary fiber, 251 mg sodium. [Copley News Service]

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