Pacific Northwest Spinach Salad
with Apples and Cherries
STEMILT GROWERS
1 bag prepackaged washed fresh spinach leaves
(approximately 12 ounces)
1 Stemilt* Fuji or Gala apple, peeled, cored and chopped
1/2 cup Stemilt fresh cherries, pitted and halved (about 15 cherries)
1/4 cup chopped hazelnuts
DRESSING
3 tablespoons sugar
1 1/2 teaspoons poppy seeds
1 tablespoon sesame seeds
1/8 teaspoon paprika
2 tablespoons apple cider vinegar
2 tablespoons white wine
1/4 cup light olive oil
1 teaspoon Dijon mustard
1. Combine spinach, apple, cherries and hazelnuts in a large salad bowl.
2. Combine dressing ingredients in a small bowl and stir until sugar dissolves.
3. Pour dressing over salad mixture, toss and serve. Makes 6 servings.
* Brands may vary by region; substitute a similar product.
Pear and Spinach Bistro Salad
ALL STATE PACKERS/ASSOCIATED FRUIT
1 10-ounce package washed, ready-to-eat fresh spinach
2-3 large ripe Bartlett or Bosc pears, cored and sliced
1 avocado, peeled and diced
3-4 bacon slices, cooked crisp and crumbled
1/2 cup pine nuts or other nut, toasted
1/2 cup dried cranberries
1/4 cup sliced fresh mushrooms (optional)
DRESSING
1/3 cup olive oil
2 tablespoons seasoned rice vinegar
1 garlic clove, crushed
1/4 teaspoon salt
1-2 teaspoons Dijon mustard
1. Combine spinach, pears, avocado, bacon, pine nuts, dried cranberries and
mushrooms in a salad bowl.
2. To make the dressing, combine all ingredients in a small bowl and whisk until
well blended.
3. Drizzle dressing over the salad and toss to coat. Makes 6 servings.
