My thoughts on salad used to be so limited . . . fruit or green. That’s what I figured the choices were. Over the years I’ve discovered all kinds: pasta, spinach, potato, chicken, taco, peach, egg. And silly me, I used to think that fruit belonged in fruit salad and vegetables in green salad. Ha! Did I have a lot to learn! Now I mix things up. I’m livin’ on the edge. It’s chaos, baby! And I love it!!
Salad:
6 c spinach leaves
2 apples, chopped (gala, fuji, or golden delicious)
4 T chopped red onion
½ c chopped walnuts, toasted*
Dressing:
3 T extra-virgin olive oil
2 T lemon juice
1 T apple cider vinegar
2 T honey
salt and fresh ground pepper to taste
Toss salad ingredients in large bowl. Whisk dressing ingredients in separate bowl. Pour dressing over salad and serve immediately.
*To toast nuts, spread in single layer on baking sheet and bake at 350°F for 8-10 minutes, stirring every few minutes.
