Jan Buhrman

Recipes

Martha's Vineyard Catering, Culinary & Agricultural Experiences

Spinach Salad

Spinach Salad

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8 oz. fresh spinach

1 apple, such as Honeycrisp, sliced thin

1/2 cup  crumbled feta

1/4 red onion, thinly sliced

1/4 c. sliced almonds, toasted

DRESSING

1/3 c. olive oil

3 tbsp. Apple cider vinegar

1 clove garlic or 1/2 shallot, minced

2 tsp. dijon mustard

Sea salt

Freshly ground black pepper

  • In a medium bowl, whisk together all dressing ingredients until well blended. Season with salt and pepper. 

  • Combine all salad ingredients in a large bowl. Add dressing, toss to combine, and serve immediately.

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