Spinach-Apple-Bacon Salad—a have-to-prepare

Beautiful, healthy, colorful salad—as basic as you can get, but we enjoyed the flavorful simplicity. Hints of fall weather, of course, make the apple everyone’s best friend in whatever menu item you might choose. So these lovely, crunchy apples were a natural ingredient for this dish.

The recipe arrived in my Kroger grocery circular. Spinach-Apple-Bacon Salad—It was a have-to-prepare. The honey/Dijon mustard dressing was delightful to toss around it.

Give it a try! It worked for us!

Spinach-Apple-Bacon Salad

1/4 cup water

3 tablespoons red-wine vinegar

2 tablespoons olive oil

2 tablespoons honey

4 teaspoons Dijon mustard

1/2 teaspoon freshly ground black pepper

1 Royal Gala or Granny Smith apple, cut lengthwise into 16 slices

8 cups baby spinach

sliced red onion

sliced button mushrooms

2 slices center-cut bacon, cooked until crispy (I used turkey bacon.)

In a small bowl combine first 6 ingredients (water through pepper). Stir with a whisk to make the dressing. Place the apple slices in a large bowl. Spoon 2 tablespoons dressing over apples; toss to coat. Add spinach, mushrooms, onions, and remaining dressing. Toss to coat. Crumble the bacon and sprinkle over the top of the salad. Refrigerate any leftovers. Makes 4 servings.