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RECIPESSalad RecipesVegetable Salads pg 5SPINACH SALADS >>> >  Spinach Salad with Maple Mustard Dressing


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Essential Best Foods Cookbook
by Dana Jacobi
Spinach is especially good with a slightly sweet and sharp dressing. As a final touch, cocoa nibs are sprinkled on in place of croutons. With flavor reminiscent of black olives, they add a nutty crunch.
Makes 4 servings



• 2 tablespoons chopped sweet onion
• 2 tablespoons apple cider vinegar
• 1 tablespoon maple syrup
• 1 tablespoon coarse seed mustard
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 1 tablespoon canola oil


• 6 cups packed baby spinach
• 2 tablespoons goji berries or 1/4 cup dried cranberries
• 2 tablespoons raw pumpkin seeds
• 4 teaspoons cocoa nibs


1. For The Dressing: Whirl the onion, vinegar, maple syrup, mustard, salt, and pepper in a blender or mini food processor. Whirl until the onion is pureed. Add the oil and whirl to blend.

2. For The Salad: In a mixing bowl, toss the spinach with the dressing to coat. Divide the spinach among 4 salad plates. Sprinkle on the goji berries or cranberries, pumpkin seeds, and cocoa nibs. Serve immediately.

Food Fact: Goji berries are loaded with antioxidants, including beta carotene and vitamin C.

Another Way: Adding diced chicken breast makes this a main dish.

Per serving: 159 calories, 9 g fat, 2 g saturated felt, 3 g protein, 18 g carbohydrates, 5 g fiber



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