RECIPE OF THE WEEK: Double-Apple Spinach Salad

Who says salads are just for summertime? Soon the hot and humid days will give way to the crisp evenings of fall, and now is the time to tweak lunch and dinner menus accordingly. Even though soups and stews are the norm for autumn, salads can have their menu moments as well. What better way to usher in Fall than with a seasonal staple like apples?

Juicy and tart apples add crunch to this spinach-based salad. The addition of nuts and cheese also enhance the sweet-salty appeal of Double-Apple Spinach Salad, while also offering up plenty of fiber, vitamins, minerals and antioxidants. Try this easy recipe, courtesy of The Mediterranean Diet Cookbook (Rockridge Press) from the editors of Rockridge University Press. This recipe serves 4.

INGREDIENTS

8 cups baby spinach

1 medium Granny Smith apple, diced

1 medium red apple, diced

1/2 cup toasted walnuts

2 ounces low-fat, sharp white cheddar cheese, cubed

3 Tablespoons olive oil

1 Tablespoon red wine vinegar or apple cider vinegar

DIRECTIONS:

Toss the spinach, apples, walnuts, and cubed cheese together. Lightly drizzle olive oil and vinegar over the top and serve.