Prep time
Total time
I love spinach salads year round, and I tend to incorporate whatever is best at the produce stand with my leafy greens. Here tart Granny Smiths and dried cranberries balance the creaminess of the rich blue cheese and almonds had pockets of crunchiness. Bonus -- this salad is packed not only with deeply satisfying flavors, but what could be better for you than Popeye's secret weapon? One of the great things about this salad is that it holds up pretty well; many a day leftovers have been enjoyed for lunch the next day.
Recipe type: Salad
Serves: 2 large or 4 small side salads
  • For Dressing:
  • 1 Tbs. apple vinegar
  • 3 Tbs. avocado or olive oil
  • 1 tsp. milk or cream
  • optional: ½ tsp. honey
  • pinch salt and pepper
  • For Salad:
  • 1 large Granny Smith apple, cut into thin slices
  • 2 large handfuls fresh baby spinach
  • ¼ C. blue cheese or Gorgonzola crumbles
  • ⅛ C. dried cranberries
  • ⅛-1/4 C. almonds (any kind will do)
  1. Put all dressing ingredients in jar with secure lid and shake until emulsified.
  2. Toss all ingredients in bowl and add dressing.
  3. Enjoy!
Recipe by Portland Sampler at