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. Recipe adapted from and with thanks to Apron Appeal.
Course: Salad, Side Dish
Keyword: Spinach Apple Salad
4ozbaby spinach leavesor 2 large handfuls
4ozspring mix lettucesor 2 large handfuls
3/4cupsliced almonds, toasted
3granny smith apples* very thinly sliced, I cut medium size apples into about 40 slices each
Honey Cider Dressing Ingredients
3tablespoonsapple cider vinegar
1 1/2tablespoonsfinely minced yellow onion
1 1/2tablespoonschopped fresh parsley
3/4cuplight flavor olive oil
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, and oil in the pitcher of an electric blender.
Add the honey mixture and blend until thoroughly combined. Chill in the refrigerator until ready to serve.
In a skillet over medium heat, toast the almonds 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, lettuces, raisins, almonds, and apple slices. Lightly drizzle the salad with approximately half of the prepared dressing just before serving. Store the remaining dressing in the refrigerator.
To prepare this 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 apple cider vinegar. Soak them for about 5 minutes and then drain. Blot dry with a cloth or paper towels.