Saturday Stirrings ~ Spinach Salad with Maple-Dijon Vinaigrette

Last week, I posted a recipe for Graham Cracker Chewies.  Silly me, I forgot that it was January, the number one month for making resolutions which often include eating healthier and losing weight. I was unknowingly sabotaging everyone’s efforts including my own, because it drove me crazy that I had all the ingredients for the Chewies in my house, yet, had never made them. I had to try them because, well, I just did (they were very good).

So this week, to make up for my transgression, I am posting a healthier recipe:

Spinach Salad with Maple-Dijon Vinaigrette

• 1/4 maple syrup – Please use the real thing, thank you.
• 3 tbsp minced shallots (about 1 medium)
• 2 tbsp red wine vinegar
• 1 tbsp canola oil
• 1 tbsp country-style Dijon mustard
• 1/4 tsp salt
• 1/4 tsp freshly ground black pepper
• 1 garlic clove, minced
• 1 cup sliced mushrooms
• 1/2 cup vertically sliced red onion (feel free to substitute a milder onion-these have been kind of strong for us, and we like onions)
• 1/2 cup chopped Braeburn apple (can be substituted for what you have on hand, but VERY good with the Braeburn which is a little tart)
• 4 bacon slices, cooked and crumbled (I know, not the healthiest choice, but please don’t leave this out. Still healthier that the Chewies of last week, I promise.)
• 1 (10 ounce) package fresh spinach (cue angels singing for the super healthiness of Spinach)

1. Combine first 8 ingredients in a large bowl, stirring with a whisk. This is the dressing.
2. Add the remaining ingredients in a salad bowl.
3. Pour dressing on just before serving. Toss well.

Yield: 8 servings of healthy goodness.

I have probably made this salad at least 5 times since January 1st.  It is that good.

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