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Sunday recipe: Transform salads for Fall dining

Who says salads are just for summertime? Now that hot and humid days have given way to the crisp evenings of fall, it’s time to tweak lunch and dinner menus accordingly. Even though soups and stews are the norm this time of year, salads can have their menu moments as well. What better way to usher in fall than with a seasonal staple like apples?

Juicy and tart apples add crunch to this spinach-based salad. The addition of nuts and cheese also enhance the sweet-salty appeal of “Double-Apple Spinach Salad,” while also offering up plenty of fiber, vitamins, minerals and antioxidants. Try this easy recipe, courtesy of “The Mediterranean Diet Cookbook” (Rockridge Press) from the editors of Rockridge University Press.

Licensed through Metro Creative Services

Double-Apple Spinach Salad

Serves 4

8 cups baby spinach
1 medium Granny Smith apple, diced
1 medium red apple, diced
½ cup toasted walnuts
2 ounces low-fat, sharp white cheddar cheese, cubed
3 tablespoons olive oil
1 tablespoon red wine vinegar or apple cider vinegar

Toss the spinach, apples, walnuts, and cubed cheese together. Lightly drizzle olive oil and vinegar over the top and serve.

The article and photo above were licensed through Metro Creative Graphics.