Apple Cheddar Spinach Salad with Apple Cider Vinaigrette and Garlic Parsley Croutons
This is a quick, healthful spinach salad that has a lot of texture and flavor, and it tastes great.
The croutons are delicious as well, and it’s great way to use leftover or stale bread.
White cheddar cheese
Apple cider vinegar
Himalayan salt (sea salt can be substituted)
Pepper (to taste)
Whisk about 1 1/2 tablespoons each of apple cider vinegar and olive oil together with about 1/2 teaspoon of soy sauce, 1/4 teaspoon of honey, and salt and pepper to taste.
When your vinaigrette has come together, add a bit of sliced red onion and set it aside. Allowing the red onion to sit in the vinaigrette will soften the onion flavor a little (just a quick pickle).
I love using bread that’s past its prime for croutons. It doesn’t have to be stale, and if you only have fresh bread on hand then by all means use it. If you do happen to have some old bread though, this a great way to put it use.
Start by slicing the bread. The slices can be cut randomly, and don’t have to be uniform by any means. I actually like randomly shaped croutons as well. I think it just looks cool (or that’s what I’m telling myself).
Next spread your sliced bread on a baking sheet, then drizzle with olive oil, and sprinkle with minced garlic, parsley, salt, and cracked pepper to taste.
Finally, bake it at 350 degrees until they are crispy and golden brown (this only takes a few minutes).
When your croutons are ready, toss your spinach and sliced apple with your red onions and vinaigrette. Then top your salad with slices of cheddar and your croutons.