Summer Recipe: Pacific Northwest Spinach Salad with Apples and Cherries

from Kathy Campbell’s kitchen

Salad:

• 1 12-ounce bag spinach (washed)
• 1 fuji or gala apple peeled, cored, and chopped
• 1/2 cup canned cherries halved and drained
• 1/4 cup chopped slivered almonds

Dressing:

• 3 tablespoons of sugar
• 1/2 teaspoon poppy seeds
• 1 tablespoon sesame seeds
• 1/8 teaspoon paprika
• 2 tablespoons apple cider vinegar
• 2 tablespoons white wine
• 1/4 cup light olive oil
• 1 tablespoon dijon mustard

Preparation:

1. Combine spinach, apple, cherries, and almonds in a large salad bowl.
2. Combine dressing ingredients in a small bowl and stir until sugar is dissolved.
3. Pour dressing over salad mixture, toss, and serve.