Apple Spinach Salad

with

Shredded Canadian Cheddar

A daily dose will give you enough flavonoids, pectin, and insoluble and soluble fibre to reduce your cholesterol, lower your risk of heart attack, colon and breast cancers and keep your bowels in tip-top form.

Research also shows that consuming more than three servings of this fruit, or most other fruits on a daily basis could lower your risk of age-related macular degeneration, a potentially devastating eye disease, by 36 per cent.

To increase your intakes try:

Apple Spinach Salad with Canadian Cheddar

Here, with spinach, nuts and a zesty dressing, the fruit/cheese combo makes for a very hearty salad.

Try Spartan, Northern Spy, Rome Beauty or Winesap for this salad.

Cortlands, if available, are the very best salad apples because they don't discolour.

Ingredients;

Dressing;

1/3 c. (75 mL) oil, preferably olive.

We like to use Extra Virgin (EVOO)or Macadamia.

2 Tbsp (25 mL) wine vinegar.

1/2 tsp. (2 mL) Dijon mustard.

1/2 tsp. (2 mL) salt.

1/4 tsp. (1 mL) freshly ground pepper.

1/4 c. (50 mL) sour cream.

1/4 c. (50 mL) finely chopped green onion.

Tabasco sauce

Salad;

1 lb. (500 g) spinach (about 1-1/2 pkg).

2 apples, variety of choice.

2 Tbsp. (25 mL) lemon juice.

1/3 c. (75 mL) toasted slivered almonds or fresh walnuts.

1-1/2 c. (375 mL) grated old white Cheddar or Gruyère cheese.

Preparation;

Dressing;

Combine all ingredients, adding a dash of Tabasco sauce; cover and chill for 1 to 2 hours before serving.

Taste, adding more salt if desired.

Salad;

Rinse spinach thoroughly in cold water and drain.

Remove coarse stems and shake or spin off excess water.

Wrap in towelling until just before serving time.

Break spinach into large bite-sized pieces.

Core and dice unpeeled apples, then toss with lemon juice.

In large salad bowl, arrange spinach, then mound fruit in center.

Surround fruit with circle of nuts and sprinkle cheese in band around inside edge of bowl.

Bring salad to table, pause for admiration of your arrangement, pour on the dressing, toss and serve (the salad, not the guests).

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