The tartness of the lemon juice offsets the sweetness of the apples in this simple salad. The Dijon adds depth, while the earthiness of the spinach ties it all together.
Spinach-Apple Salad
(serves 4)
Ingredients:
- 1 small to medium head romaine lettuce
- 6 C baby spinach
- 1 bunch (about 8 T) fresh mint (or 2 T dried mint, if you can’t get fresh)
- 2 large apples
- 1/4 C sour cream
- 1 1/2 t Dijon mustard
- 1/2 C lemon juice
- dash of salt
- 2 T fresh parsley, chopped (for garnish)
To make:
Cut the Romaine into bite-sized pieces. Wash, quarter, and cut the apples into half-inch chunks. Toss the romaine, apples, and spinach together in a salad bowl.
In a smaller bowl, whisk the other ingredients together. Drizzle over the greens and apples, toss again to distribute evenly, and serve. Garnish with a sprinkling of fresh parsley.
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