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Cold appetizers

Spinach Salad with Apple Cranberry Vinaigrette
1 1/2 each Tart apples, peeled, cored, each cut into 8 wedges
1 1/2 teaspoon Butter, salted, cubed
3/4 teaspoon Hannaford Inspirations Dill Dijon Mustard
1/16 teaspoon Salt
1/16 teaspoon Black pepper
2 1/4 teaspoon red wine vinegar
1 tablespoon Extra virgin olive oil
1 tablespoon Dried cranberries, coarsely chopped
1 1/2 teaspoon Chopped fresh chives
3 oz Hannaford Inspirations Baby Spinach
2 tablespoon Dried cranberries, left whole
8 teaspoon Cheese, blue, crumbled
1 tablespoon Toasted walnuts, chopped
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Spinach Salad with Apple Cranberry Vinaigrette

Spinach Salad with Apple Cranberry Vinaigrette

Spinach Salad with Apple Cranberry Vinaigrette
  • Servings:Serves 2 to 16
  • Prep Time:15 minutes
  • Cook Time:25 minutes
1. Preheat the oven to 400 degrees F.
2. Toss the apples and butter in a small roasting pan, broiler pan, or ovenproof skillet. Roast for about 22 to 25 minutes, or until the apples are just tender but not falling apart, depending on the thickness of the apples. Toss once or twice during roasting. Remove from the oven and let cool.
3. Prepare the dressing: Whisk together the mustard, salt, pepper, vinegar, and olive oil in a small bowl. Mix in the chopped dried cranberries and the fresh chives, if desired. Set aside.
4. Place the spinach in a salad bowl or on a large platter. Sprinkle with the whole dried cranberries and blue cheese, if desired. Place the roasted apples around the outer edge of the salad. Sprinkle with nuts, if desired.
5. Just before serving, add the dressing and toss to coat the ingredients.
Source: Hannaford fresh Magazine, September - October 2006