Waldorf Salad

Waldorf Salad – Sharon

3 large honeycrisp apples, large dice
1 large Granny Smith apple, large dice
2 stalks celery, thinly sliced
3/4 cup pecans, roughly chopped
5 medjool dates, chopped
1 10 ounce bag baby spinach
Pomegranates for garnish, if desired

Place apple and celery in a bowl and toss with vinaigrette.
Just before serving, arrange spinach on a serving dish, place apple and celery on top. Then garnish with pecans, dates and pomegranate.

Red Wine Viniagrette
1/4 cup extra virgin olive oil
1/4 cup red wine vinegar
2 tablespoons honey

1 teaspoon English mustard powder
1/2 teaspoon garlic powder
Salt and pepper

Combine all ingredients. Whisk until spices have dissolved and dressing is smooth.

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