Spinach Salad with Apples, Celery, and Garbanzo Beans
Ingredients
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Lemon Vinaigrette:
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1 small shallot, finely chopped
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½ teaspoon kosher salt
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¼ cup freshly squeezed lemon juice
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1 teaspoon Dijon mustard
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1 teaspoon honey
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¼ teaspoon freshly ground black pepper
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¼ cup extra-virgin olive oil
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Salad:
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1 (5-ounce) box baby spinach
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1 apple (such as Honeycrisp, Pink Lady, or another tart-sweet variety), thinly sliced
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1 rib celery, thinly sliced
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1 can (15.5-ounce) Green Valley Garbanzo Beans, drained
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¼ cup roasted, salted pepitas
Featuring...
Garbanzo Beans
Steps
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Prepare the shallots: In a medium bowl, combine the chopped shallot and kosher salt. Stir and let sit for 10 minutes to mellow the shallot flavor.
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Make the vinaigrette: Add the lemon juice, Dijon mustard, honey, and black pepper to the bowl with the shallots. Whisk to combine, then slowly drizzle in the olive oil while whisking constantly until the dressing is emulsified. Set aside.
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Assemble the salad: In a large bowl, combine the baby spinach, sliced apple, celery, garbanzo beans, and pepitas.
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Dress and serve: Pour the vinaigrette over the salad and toss gently until evenly coated. Serve immediately.
Note: If making ahead, keep the dressing separate and toss the salad just before serving to maintain crispness.
Final Step
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