How long will Spinach Salad keep in the fridge?

Three or four days if it is sealed in an airtight container, as long as it hasn't been dressed. I toss the apples in a small amount of lemon juice, so they actually keep pretty well without browning. Once the dressing has been added the salad is best eaten right away as it will wilt if left sitting in the dressing for prolonged amounts of time.

Can't I just toss the whole salad with the dressing?

Sure. If I know we will be eating the whole thing with no leftovers, I do that myself. But if I've made a big batch of salad so we have some for lunches the next couple of days, I leave the dressing on the side.

Can I make this salad ahead?

Absolutely! Just be sure to seal it, without dressing, in an airtight container with as much air removed as possible. I will keep from two to four days.

Can I use different greens? We don't like spinach.

Sure. Baby kale or peppery arugula would be delicious in this salad. And if you're more traditional in your lettuce tastes then iceberg or Romaine could work as well.

I don't have apple cider vinegar. Can I substitute a different variety of vinegar?

Yes. My first choice for a substitute would be red wine vinegar. However, white wine vinegar, champagne vinegar or even rice wine vinegar could be delicious. Distilled white vinegar would be very sharp. You might want to increase the honey for that one.

Spinach Salad with Apple Cider Vinaigrette

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Author: Glenda Embree
Total Time: 10 minutes
Yield: 6 servings 1x
Diet: Gluten Free

Description

This simple Spinach Salad is crunchy, earthy deliciousness year-round, but if feels especially suited to fall with apples, cranberries and walnuts. The apple cider vinaigrette makes the salad sing with sweet tart flavor and is our go-to everyday dressing. Spinach Salad is so easy and the perfect complement to any main dish.

Ingredients

Units Scale

For the Dressing:

1/2 cup Apple Cider Vinegar
1/2 cup avocado oil
2–3 Tablespoons Honey, raw unfiltered
1 Tablespoon Stone-Ground Mustard
Salt and Pepper, to taste

For the Salad

5 oz Baby Spinach
2 Honey Crisp Apples
2 teaspoons lemon juice
1 1/2 cups dried cranberries
1 cup chopped walnuts
1/2 cup slivered red onion

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Instructions

To make the Apple Cider Vinaigrette, add apple cider vinegar, avocado oil, honey, stone-ground mustard, and salt and pepper to a jar or container with a tight-fitting lid. Shake vigorously to combine and emulsify the ingredients. Set aside or refrigerate until it’s time to serve the salad.
Add washed and dried spinach leaves to a salad bowl.
Dice the apple and toss it with 2 teaspoons of lemon juice. Be sure all surfaces of the apple are coated. The lemon juice helps prevent browning. Add the apple pieces to the salad bowl.
Cut thin slivers of red onion and add them to the bowl, as well.
Sprinkle the chopped walnuts and dried cranberries over the salad.
Serve the salad with dressing on the side OR dress the entire salad just before serving time.

Notes

Nutrition Info is for Salad only. It does not include dressing.

Prep Time: 10 min
Category: Salads, Side Dishes
Method: Cold Prep
Cuisine: American