Spinach Celery Salad with Mustard Vinaigrette Recipe
This salad is a quick yet delicious side dish for any meal - fresh baby spinach, arugula and celery leaves tossed with sweet apples and a tangy dressing.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.bettycrocker.com.
Cooking tools:
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Measuring spoon
- Serving bowl
- Colander
- Paring knife
- Mason jar
Ingredients
- 2 tablespoons finely chopped shallot
- 2 tablespoons sherry vinegar
- 1/8 teaspoon salt
- 1/4 cup extra-virgin olive oil
- 2 teaspoons coarse-grained mustard
- 4 cups fresh baby spinach leaves
- 2 cups arugula leaves
- 1 cup loosely packed celery leaves
- 2 cups chopped Braeburn apples (about 2 medium)
- 4 oz Gorgonzola cheese, crumbled (1 cup)
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