Ingredients
6
cups fresh baby spinach
1
medium green-skin apple (such as Granny Smith), cored and sliced
1/4
cup thin wedges red onion
2
tablespoons snipped dried tart red cherries
1/2
cup crumbled reduced-fat feta cheese
1/4
cup olive oil
1/4
cup white balsamic vinegar or regular balsamic vinegar
2
teaspoons snipped fresh thyme or 1/2 teaspoon dried thyme, crushed
1
teaspoon Dijon-style mustard
1/4
teaspoon salt
Preparation
In a large bowl toss together spinach, apple, red onion, and dried cherries. Drizzle with Thyme-Dijon Vinaigrette. Toss gently to coat. Top individual servings with cheese.
Thyme-Dijon Vinaigrette: In a screw-top jar combine 1/4 cup olive oil; 1/4 cup white balsamic vinegar or regular balsamic vinegar; 2 teaspoons snipped fresh thyme or 1/2 teaspoon dried thyme, crushed; 1 teaspoon Dijon-style mustard; and 1/4 teaspoon salt. Cover; shake well to mix. Chill for up to 1 week. Shake before serving. Makes 2/3 cup.
