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Spinach Salad with Corn Bread Croutons

© Peter Frank Edwards

Spinach Salad with Corn Bread Croutons

Contributed by John Currence

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.

slideshow More Great Salads

5 ounces baby spinach
1/2 cup sliced red onion
1 1/2 cups Peppered Corn Bread Croutons
2 tablespoons cider vinegar
1 1/2 teaspoons minced shallot
2 teaspoons Dijon mustard
1/2 teaspoon finely grated lemon zest
1 tablespoon fresh lemon juice
1 1/2 teaspoons honey
Pinch of ground cloves
1/4 cup canola oil
1 tablespoon extra-virgin olive oil
1 tablespoon flat-leaf parsley
1 teaspoon thyme leaves
Salt and freshly ground pepper

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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