Easy Summer Salad

1. 1

   Rinse and drain the baby spinach leaves.

2. 2

   Place them in a large bowl.

3. 3

   Cut, core and chiffonade the baby spinach leaves.

4. 4

   (Chiffonade - take a portion of the lettuce leaves, roll them like a cigar, then cut across the roll in thin slices.)

5. 5

   Add the shredded lettuce to the bowl.

6. 6

   Toss to combine.

7. 7

   Slice the grapes and tomatoes in half lengthwise.

8. 8

   Place them in a small bowl and set aside.

9. 9

   In a small bowl, combine the mayonnaise and honey.

10. 10

    Vigorously whisk while slowly pouring in the apple juice until the emulsion occurs and the dressing reaches a creamy, but pourable consistency.

11. 11

    To serve, place desired amount of salad on a small plate.

12. 12

    (If serving with croutons, sprinkle these on the salad now.)

13. 13

    Spoon a couple of tablespoons of the grapes and tomatoes over the salad.

14. 14

    Drizzle as much of the finished dressing over the salad as you desire and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.