Spinach salad with corn bread croutons

Indulge in a delightful blend of fresh spinach leaves topped with crunchy corn bread croutons. This salad is a perfect combination of textures and flavors.

Ingredients:

• 140g baby spinach
• 1/2 cup sliced red onion
• 1 1/2 cups Peppered Corn Bread Croutons
• 2 tablespoons cider vinegar
• 1 1/2 teaspoons minced shallot
• 2 teaspoons Dijon mustard
• 1/2 teaspoon finely grated lemon zest
• 1 tablespoon fresh lemon juice
• 1 1/2 teaspoons honey
• Pinch of ground cloves
• 1/4 cup canola oil
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon flat-leaf parsley
• 1 teaspoon thyme leaves
• Salt and freshly ground pepper

Instructions:

1. Combine the spinach, onion, and seasoned corn bread cubes in a mixing bowl. Make a smooth mixture in a blender by blending together vinegar, shallot, mustard, lemon zest, lemon juice, honey, and cloves. While blending, gradually mix in the canola oil and olive oil. Include the parsley and thyme; blend briefly until finely chopped. Flavor the dressing with salt and pepper, then mix it with the salad. Add more salt and pepper to taste before serving.

Summary:

• Calories: 713 kcal
• Fat: 69 g
• Protein: 6 g
• Carbs: 23 g
• Potassium: 993 mg
• Magnesium: 132 mg