Spinach Salad With Dried Cherries, Apples And Brie
serves 2-4
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1/2 cup dried cherries, rehydrated
8 ounces baby spinach
1 Granny Smith apple, cut into matchsticks
1 red bell pepper, thinly sliced
1/2 cup sliced or slivered almonds, lightly toasted
2 tablespoons balsamic vinegar
10 basil leaves, thinly sliced
2 tablespoons olive oil
4 ounces Brie, cut into small wedges
prep: 15 minutes
total: 15 minutes
medium bowl
large bowl
small bowl
whisk
1. To rehydrate the cherries, put them in a medium bowl and cover them with hot water. Let them sit for 10 minutes.
2, Meanwhile, prep the spinach, apple, bell pepper and almonds. Toss them together in a large bowl. Drain the cherries and add them as well.
3. Whisk together the vinegar, a generous sprinkling of salt and pepper, and the basil in a small bowl. Drizzle in the olive oil in a thin stream, whisking constantly until the dressing is emulsified. Add a little bit of the dressing at a time to the salad while tossing. Top each serving with small wedges of Brie.
2, Meanwhile, prep the spinach, apple, bell pepper and almonds. Toss them together in a large bowl. Drain the cherries and add them as well.
3. Whisk together the vinegar, a generous sprinkling of salt and pepper, and the basil in a small bowl. Drizzle in the olive oil in a thin stream, whisking constantly until the dressing is emulsified. Add a little bit of the dressing at a time to the salad while tossing. Top each serving with small wedges of Brie.
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