Cathy’s Apple-Spinach Salad

Texture (or, as the fancy folks are now calling it, "mouthfeel") is very important to me for any dish. I love a variety of textures: silky, soft, chewy, crisp. They all have their place. This recipe sent in by Mary H. (regular readers may know her better as Mama Mary) has one of my favorite textures: crunchy! The sweetness of the honey with a tad of bite from vinegar and mustard provide a nice balance to the cool spinach and apple mix. Can't you just see the salad bowl on your table with brilliantly green spinach leaves and bright red apples, glossy with a sweet-savory dressing? I certainly can! If you too would like to try Cathy's Spinach Salad, take a gander at the recipe below. Let us know how you like it at thesoutherndish@gmail.com.

Cathy’s Apple-Spinach Salad
Dressing:
¼ c honey
3 T olive oil
2 T Cider vinegar
½ t dry mustard
¼ t cinnamon
1/8 t salt
1 clove garlic, pressed
Whiz the above ingredients in blender.

Salad:
6 c fresh spinach
2 or 3 green apples (or red and green for holiday colors)
Walnuts (optional)

Slice apples and pour dressing over apples. Place fresh spinach in a pretty bowl. Pour apple dressing mixture over spinach. Walnuts may be added. Serve immediately.