Apples and spinach is a tasty combo
- 1/2 teaspoon salt
- 1 tablespoon sugar
- 3 tablespoons olive oil
- 1 1/2 tablespoons cider vinegar
- 1 tablespoon prepared mustard (i prefer dijon)
- 1/4 teaspoon fresh ground black pepper
- 1 golden delicious apple halved, cored, thinly sliced
- 1/4 cup red onion cut in thin strips
- 3/4 lb fresh spinach washed, stems removed, leaves torn
- 1/2 cup toasted pecans
- Carbohydrate 14.4010256620008 g
- Cholesterol 0 mg
- Fat 24.1503336716445 g
- Fiber 5.93474600510074 g
- Protein 5.51695883411332 g
- Saturated Fat 2.21078649885509 g
- Serving Size 1 1 (179g)
- Sodium 980.766230950526 mg
- Sugar 8.46627965690007 g
- Trans Fat 1.22570000047925 g
- Calories 274 calories
Step-by-step
- 1/2 teaspoon salt
- 1 tablespoon sugar
- 3 tablespoons olive oil
- 1 1/2 tablespoons cider vinegar
- 1 tablespoon prepared mustard (i prefer dijon)
- 1/4 teaspoon fresh ground black pepper
- 1 golden delicious apple halved, cored, thinly sliced
- 1/4 cup red onion cut in thin strips
- 3/4 lb fresh spinach washed, stems removed, leaves torn
- 1/2 cup toasted pecans
Most green salads rely on heavy cream bases or aged cheeses for structure. This raw spinach preparation uses an acidic oil-and-vinegar dressing to cut through the earthy iron notes of the greens. Raw spinach leaves feature waxy cuticles that repel watery liquids. Without sufficient mechanical force during dressing assembly, the oil and cider vinegar will immediately separate on the plate. Whisk the salt, sugar, cider vinegar, prepared mustard, and black pepper together in a deep glass bowl before adding the olive oil in a slow, steady stream. A standard fork will not generate enough shear force to suspend the oil droplets. Use a fine wire balloon whisk to achieve a stable emulsion. Thinly slicing the Golden Delicious apples requires a sharp chef knife and a stable wooden cutting board to prevent slippage against the waxy skin. Submerge apple slices in a bowl of cold water treated with a squeeze of lemon juice if holding them longer than 15 minutes to prevent enzymatic browning. Toasting the pecans in a dry skillet at 350 degrees Fahrenheit for 8 minutes releases their essential oils, but watch them closely because nuts burn quickly once their moisture evaporates. Toss the greens with the dressing immediately before serving to avoid sogginess, as salt draws moisture out of delicate spinach cells within 5 minutes of contact.
Substituting regular white vinegar for cider vinegar alters the final acidity profile significantly. White vinegar lacks the residual fruit sugars found in apple cider varieties, resulting in a harsher, sharper bite. Reduce the substitution quantity by 20 percent if using white vinegar to compensate for the lack of residual sweetness.
