It’s been a mild winter here in Ohio, but I’m still finding myself a little stir-crazy for Springtime. This salad gives me a bit of a taste of spring–with both kicks of fruit (both fresh and dried) along with a light vinaigrette.

Kid reaction: My teen liked the fruit/spinach combo but asked for it sans onions next time. The two youngest still aren’t convinced about vinaigrettes–to them salad dressing equals something creamy. I’m working on that.

Recipe

Prep time: 10 minutes

Servings: 4-6

Ingredients

12-ounce bag baby spinach (romaine works well too)

1 apple (Gala, Empire, Pink Lady), cut into thin slices

4 thin slices of red onion

½ cup roasted sunflower seeds

¼ cup dried cranberries

Vinaigrette

1/3 cup red wine vinegar

¼ cup water

3 tablespoons olive oil

2 tablespoons honey

Salt and pepper to taste

Directions

  1. Whisk together all of the vinaigrette ingredients.
  2. Pour the vinaigrette over the spinach and toss along with the apples, red onion, sunflower seeds, and dried cranberries.
  3. Serve right away.
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