Cranberry-Apple Spinach Salad With Cranberry Vinaigrette

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   Notes:

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   If you're making this ahead for a potluck or large party, don't chop the apple until you're ready to serve it.

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   Likewise, keep the dressing separate until ready to serve.

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   If you prefer, use spicy brown mustard instead of the ground mustard and onion powder.

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   Adjust the salt as well.

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   Directions:

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   In a blender or food processor, combine the fresh cranberries, sugar, vinegar, salt, mustard, onion powder, and orange juice.

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   Slowly add the oil until all is well mixed.

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   In a large serving bowl, mix the spinach, dried cranberries, and apple.

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    When ready to serve, pour the dressing over the salad and toss until it is well-coated but not soupy.

* Per serving · 4 servings · Values may vary.

No additional tips available.