February 10, 2006, Newsletter Issue #91: Spinach Salad with Blue Cheese
Tip of the Week
A wonderful salad at a festive meal or serve with warm buns for a light luncheon.
6 - 8 cups baby spinach
1 red apple, chopped
1 green apple, chopped
1 small red onion, thinly sliced
1/3 cup blue cheese, crumbled
1/4 cup pecans, chopped
Dressing:
1/2 cup olive oil
2/3 cup red wine vinegar
2 tsp. brown sugar
1 clove garlic, minced
Salt and pepper to taste
Combine salad ingredients in a large bowl and toss. Combine
dressing ingredients in a cruet and shake well. Pour dressing
over salad just before serving and toss.
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