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Spinach Salad with Corn Bread Croutons
© Peter Frank Edwards

Spinach Salad with Corn Bread Croutons

  • ACTIVE: 45 MIN
  • TOTAL TIME: 2 HRS
  • SERVINGS: 4
  • BASIC-EASY
  • VEGETARIAN

The slightly sweet dressing on this spinach salad has just a little honey in it.

  1. 5 ounces baby spinach
  2. 1/2 cup sliced red onion
  3. 1 1/2 cups Peppered Corn Bread Croutons
  4. 2 tablespoons cider vinegar
  5. 1 1/2 teaspoons minced shallot
  6. 2 teaspoons Dijon mustard
  7. 1/2 teaspoon finely grated lemon zest
  8. 1 tablespoon fresh lemon juice
  9. 1 1/2 teaspoons honey
  10. Pinch of ground cloves
  11. 1/4 cup canola oil
  12. 1 tablespoon extra-virgin olive oil
  13. 1 tablespoon flat-leaf parsley
  14. 1 teaspoon thyme leaves
  15. Salt and freshly ground pepper
  1. In a bowl, toss the spinach, onion and Peppered Corn Bread Croutons. In a blender, puree the vinegar, shallot, mustard, lemon zest and juice, honey and cloves. With the machine on, slowly blend in the canola and olive oils. Add the parsley and thyme; pulse until chopped. Season the dressing with salt and pepper and toss with the salad. Season with salt and pepper and serve.
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