Spinach Salad with Maple-Dijon Vinaigrette

The vinaigrette for this salad is simply wonderful.   There are so many flavors happening, and they truly marry well in the mouth.  I love spinach salad anyway, and I don’t think you can go too far wrong with crispy, crumbled bacon.

This recipe from our friends at Cooking Light magazine.


  • 1/4 cup maple syrup
  • 3 tablespoons minced shallots
  • 2 tablespoons red wine vinegar
  • 1 tablespoon canola oil
  • 1 tablespoon country-style Dijon mustard
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 garlic clove, minced
  • 1 cup sliced mushrooms
  • 1/2 cup vertically sliced red onion
  • 1/2 cup chopped Braeburn apple
  • 4 bacon slices, cooked and crumbled
  • 1 (10 ounce) package fresh spinach


Combine first 8 ingredients in a large bowl, stirring with a whisk.  Add mushrooms and remaining ingredients; toss well to coat.

Yield 8 servings (serving size: about 1-1/2 cups)


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