Add anything you like to this salad, toasted nuts, hearts of palm, other fruits or dried fruits. It’s sweet and crunchy and great for the holidays.
Apple Cider Vinaigrette:
2 tablespoons apple cider vinegar
2 tablespoons balsamic vinegar
2 small cloves garlic
1-1/2 teaspoons dijon mustard
1 tablespoon finely diced red onion
4 tablespoons frozen apple juice concentrate, defrosted
2/3 cup olive oil
For the salad:
6 cups spinach leaves
1 apple, sliced thin
1 cup sliced mushrooms
¼ cup thinly sliced red onion
1 cup dried apples
For the dressing, in an immersion blender, whirl the vinegars, garlic, Dijon mustard, red onion, and apple juice concentrate. Add the oil in a stream, while the blender is on to mix until incorporated and emulsified. Store until ready to use.
For the salad: In a large bowl, mix together the spinach leaves, apple, mushrooms, and onion. Toss with the dressing. Add the dried apple and mix in. Serve immediately.