Fall flavors can be combined in many ways. Spicy nuts, juicy apples and an earthy cheese add a nice twist to this salad.
- DRESSING INGREDIENTS
- ¼ cup Greek yogurt
- 3 teaspoons apple cider
- 1 teaspoon balsamic or red wine vinegar
- Salt and pepper to taste
- SALAD INGREDIENTS
- 1 pound baby spinach
- 1 apple, sliced thin (coat in lemon juice to prevent browning)
- 1⁄3 cup dry cranberries
- ½ cup gluten-free candied walnuts
- 6 ounces blue cheese or gorgonzola
Combine the dressing ingredients in a bowl and whisk. Set dressing aside while preparing salad.
In a large bowl toss greens, apples and cranberries. When ready to serve, add the dressing slowly to the greens and gently combine. Then plate the greens and top each with a portion of the nuts and cheese.
Nutrition Analysis: 230 cal, 14 g fat, 20 mg chol, 490 mg sodium, 17 g carbs, 3 g fiber, 12 g sugar, 10 g protein.
Laura Hahn, author of the cookbook Around the World, One Gluten-Free Meal at a Time, is a regular contributor to Gluten-Free Living. She also blogs about gluten-free food at GuiltFreeFoodieCutie.co