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Spinach Salad With Martinelli’s Vinaigrette
1-1/4 cups vegetable oil
1/2 cup Martinelli’s Cider or Apple Juice, reduced by 1/2
1/4 cup cider vinegar
1/4 cup Dijon mustard
1/4 teaspoon black pepper
Mix all ingredients together and pour over a bed of spinach. Top with chopped apples, smoked gouda and fresh berries.
Chef Rita Rowley, Patsy Clark's Restaurant, Spokane, WA |
