Make it, eat it, love it, repeat!

In the spirit of being "glad" to be cooking again, here is a snap shot of the gladiolas from my garden that are cheering up my kitchen!

All right folks, this is a good one that is certain to become a favorite in our house! Kyle and my mom raved about the flavors, and my mom is a picky eater! I made a couple changes to make the already healthy recipe even healthier--using sugar free syrup and turkey bacon. While I have never really been a fan of bacon, I am learning to like it in very small amounts. It may not look like there is enough dressing when you make it, but it is the perfect amount! With wild rice brats and cantaloupe...YUM!

Spinach-Apple Salad with Maple-Bacon Vinaigrette













Ingredients
1 tablespoon maple syrup
1 teaspoon red wine vinegar
1/4 teaspoon Dijon mustard
1 tablespoon extra virgin olive oil
1 tablespoon chopped fresh chives
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 slices center-cut bacon, cooked and crumbled
2 1/2 cups julienne-cut Granny Smith apple (about 1 apple)
1/4 cup thinly vertically sliced red onion
1 (6-ounce) package fresh baby spinach

Preparation
Combine first 3 ingredients in a small bowl, stirring well with a whisk. Gradually add oil, stirring with a whisk until well blended. Add chives, salt, pepper, and bacon; stir with a whisk until well blended.
Combine apple, onion, and spinach in a large bowl. Drizzle with vinaigrette; toss to coat. Serve immediately.

Yield: 6 servings (serving size: about 1 cup)

Nutritional Information
CALORIES 63(43% from fat); FAT 3g (sat 0.6g,mono 2g,poly 0.3g); PROTEIN 1.5g; CHOLESTEROL 2mg; CALCIUM 26mg; SODIUM 192mg; FIBER 1.9g; IRON 1.1mg; CARBOHYDRATE 8.7g