Crisp baby spinach, spring mix lettuces, tart apples, sweet raisins, crunchy almonds, and the ultimate honey cider salad dressing all combined to create a fantastic fall salad.
Prep Time15 minutesmins
Total Time15 minutesmins
Course: Salad, Side Dish
Cuisine: American
Servings: 8servings
Calories: 351kcal
Ingredients
Salad Ingredients
4ozbaby spinach leaves
4ozspring mix lettuces
1cupraisins
¾cupsliced almonds, toasted
3granny smith applesvery thinly sliced, I cut medium size apples into about 40 slices each
2tablespoonsfresh Italian parsley
Honey Cider Dressing Ingredients
3tablespoonsapple cider vinegar
3tablespoonshoney
⅓cupmayonnaise
1tablespoondijon mustard
1½tablespoonsyellow onionfinely minced
1½tablespoonsfresh Italian parsleychopped
½cuplight flavor olive oil
½teaspoonkosher saltadjust to taste
Instructions
Dressing Instructions
In a small glass bowl, warm the honey and the vinegar in the microwave. Stir together until the honey dissolves. Combine the mayonnaise, mustard, onion, parsley, oil, and salt in the pitcher of an electric blender.
Add the honey mixture and blend until thoroughly combined. Taste the dressing and add salt as desired. Chill in the refrigerator until ready to serve.
Salad Instructions
In a skillet over medium heat, toast the almonds (or caramelize them if you're feeling fancy!) until they are fragrant and browned. Remove from the heat and set aside to cool.
In a large bowl or on a platter, combine the spinach, lettuce, raisins, almonds, and apple slices. Sprinkle with parsley.
Lightly drizzle the salad with approximately half of the prepared dressing just before serving. Store the remaining dressing in the refrigerator.
Notes
To prepare this in advance: I recommend treating the apples to avoid browning. As you are slicing them, place them directly into a small bowl filled with 2 cups of cold water and 1/4 cup of apple cider vinegar. Soak them for about 5 minutes and then drain. Blot dry with a cloth or paper towel.