Friday recipe: spinach-apple-radish salad

I’m going to say it: After our brutally cold, seemingly endless winter, spring has officially sprung with warmer temperatures, neon-green grass, blooming flowers and happier people. I’m one of them, because I’m also enjoying the fruits – umm, vegetables – of my spouse’s labors in our garden, radishes and spinach.

Photo: Taste of Home
Photo: Taste of Home

I love the former for their tasty “zing” and crunch, and the latter for its rich, fresh flavor. Both are low in calories and high in nutrients and fiber. Spinach is a nondairy calcium source, so it will let you continue your bone-building during this National Osteoporosis Month. I’ve altered today’s recipe from Taste of Home to include both of these spring treats.

Spinach-apple-radish salad

  • 2 tablespoons cider vinegar
  • 2 tablespoons canola oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon sugar
  • 1 cup diced unpeeled apple
  • 1/4 cup chopped sweet onion
  • 1/4 cup raisins
  • 2 cups torn fresh spinach
  • 2 culs torn romaine
  • 3/4 cup diced radishes

In a small bowl, combine vinegar, oil, salt and sugar; mix well. Add apple, onion and raisins; toss gently to coat. Cover and let stand for 10 minutes.

Just before serving, combine spinach, romaine and radishes in a large salad bowl. Add dressing and toss.

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