Yummy, quick, throw together salad from Stefano Faita’s In the Kitchen that has a fancy, elegant edge that would make it a great salad for any dinner party.
8 cups baby spinach
1 Granny Smith apple, julienned or thinly sliced
1/2 cup cashews, toasted
1/4 cup dried blueberries
1/4 cup dried cranberries
1 egg yolk or 1 tbsp. mayonnaise (I used mayo)
1 tbsp. Dijon mustard
1 tbsp. red wine vinegar
1/4 cup extra virgin olive oil
Salt and freshly ground pepper, to taste
2 tbsp. maple syrup, or to taste
1. For the dressing: add egg yolk or mayonnaise, mustard, vinegar, and salt and pepper to medium bowl. Whisk the mixture until smooth and combined. Slowly whisk in the oil. Finish by whisking in the maple syrup.
2. Add spinach and apple to a large bowl. Toss with dressing. Garnish salad with cashew, dried blueberries and dried cranberries.
I didn’t make the whole salad. I just made 2 individual plates for Sam and I. Just a couple heaping handfuls of baby spinach, small handful of cashews, cranberries and blueberries, and drizzled on the dressing.
For the dressing, I made a double batch and put all ingredients in a mason jar and shook it all together until smooth and mixed. That way I could store the left over in the fridge for a quick salad at another time.
I thought it was really yummy and its a healthy salad (minus the maple syrup… but you have to treat yourself every now and then). Next time I may add a little bit of shredded cheese for a little extra taste but I still found it really good as is.