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Spinach Celery Salad with Mustard Vinaigrette

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Betty Crocker Kitchens
Updated Mar 6, 2014
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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.

Spinach Celery Salad with Mustard Vinaigrette

  • Prep Time 10 min
  • Total 20 min
  • Servings 6
  • Ingredients 10
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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)

Instructions

  • Step 
    1
    In small bowl, mix shallot, vinegar and salt; let stand at least 10 minutes to soften. Stir in oil and mustard with whisk.
  • Step 
    2
    In large bowl, toss spinach, arugula and celery leaves. Add apple and cheese. Drizzle with vinaigrette; toss. Serve immediately.

Nutrition

190 Calories
15g Total Fat
5g Protein
9g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
190
Total Fat
15g
0%
Saturated Fat
5g
0%
Sodium
400mg
0%
Total Carbohydrate
9g
0%
Dietary Fiber
2g
0%
Protein
5g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1/2 Fruit; 1/2 High-Fat Meat; 2 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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