Chef Katie's Baby Spinach Salad

The Olive Tap logo with an olive branch with purple and green letters on a cream-colored background.

The perfect Fall salad with the combination of apples and citrus. Fresh and delicious!

Ingredients:

  • 1 T. The Olive Tap's Apple Balsamic Vinegar
  • 1/2 C. The Olive Tap's Sorrento Lemon Olive Oil
  • 6 oz. baby spinach, washed and stems removed
  • 1/2 C. dried cranberries
  • 2 large tart red apples, thinly sliced
  • 1/2 C. roasted pecans
  • Salt and fresh ground pepper to taste

Directions:

Whisk together the balsamic vinegar and olive oil.

Arrange the spinach on plates and top with the cranberries, pecans, and apples. Top with vinaigrette, and salt and pepper to taste.

Courtesy of Chef Katie Wojciechowski and Fuller's Second Floor

Products featured in this recipe
A bottle of Granny Smith Apple White Balsamic Vinegar from The Olive Tap surrounded by grapes in front of a wooden barrel with granny smith apples inside, and a sweetness scale indicating a three on a light background.

Granny Smith Apple White Balsamic Vinegar

Granny Smith Apple White Balsamic Vinegar
From $22.95
Bottle of Sorrento Lemon Olive Oil from The Olive Tap next to olives and leaves with an inset showing fresh lemons on trees and the words "fusion crushed!" at the bottom of the picture.

Sorrento Lemon Olive Oil

Sorrento Lemon Olive Oil
From $24.95