By Jennifer Savage
8 cups chopped fresh spinach
2 medium tart red apples, cored, unpeeled and diced
1 cup dried cranberries
4 oz crumbled blue cheese
1 cup walnuts
⅔ cup extra virgin olive oil
⅓ cup apple cider vinegar
2 tablespoons maple syrup or honey
1 tablespoon dijon mustard
¼ teaspoon salt
¼ teaspoon pepper
- Add the salad ingredients to a large bowl. (I put nuts on the side)
- Combine all of the dressing ingredients in a jar, cover with lid and shake.
- Drizzle the dressing on top of the salad, toss to combine. Go with the less is more approach on the salad and leave the extra dressing on the side.