Vermont Spinach Salad
Vermont Spinach Salad is an moderately easy dinner. Made with 1 lb. spinach, 1 large hard-boiled egg, 1/4 lb. extra sharp cheddar cheese, grated, 2 pinches kosher salt and 1 large, firm red apple, cored, this recipe delivers authentic, satisfying flavors. Ideal for meal prep and leftovers taste even better.
π Recipe adapted from RecipeNLG-Full
Wash, dry and stem spinach and place in a serving bowl.
Cut apple in half; cut each half into 1/2-inch chunks and add to spinach.
Chop egg and crumble bacon and add to spinach.
Toss until evenly distributed.
Add cheese and toss.
In a small saucepan, whisk together maple syrup and 1/3 cup vinegar.
Taste and add 1 to 2 more tablespoons vinegar, if desired.
Add salt and pepper.
Heat until warm.
Pour warm dressing over spinach; toss and serve immediately.
Serves 4 to 6.
π· Perfect Pairings
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