Ingredients for Baby Spinach Salad With Swiss Cheese Crisps
- 8 oz Swiss cheese
- 5 oz baby spinach
- 1 medium red apple
- 1/2 lemon
- 2 teaspoons fresh thyme
- 1 tablespoon Dijon mustard
- Red Wine Vinegar
- 1/4 cup extra virgin olive oil
- 1/4 teaspoon cracked black pepper
- 2 tablespoons white wine vinegar
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How to Make Baby Spinach Salad With Swiss Cheese Crisps
- Prepare the Swiss cheese crisps: Shred 8 oz Swiss cheese. Heat a large nonstick skillet over medium-high heat.
- Drop rounded tablespoons (about 1 1/2 inches in diameter) of shredded Swiss cheese onto the hot skillet.
- Cook for approximately 2 minutes per side, or until the cheese is golden brown and crisp. Use a thin spatula to carefully flip the crisps. Remove from skillet and place on a wire rack or plate to cool.
- For extra flavor (optional): Sprinkle 1/4 teaspoon cracked black pepper and 1 teaspoon chopped fresh thyme onto the cheese as it melts.
- Repeat steps 2-4 until all the cheese is used, creating approximately 12-16 crisps.
- In a large bowl, combine 5 oz baby spinach with 1 medium thinly sliced apple. Squeeze 1/2 lemon juice over the apples to prevent browning.
- In a small bowl, whisk together 1 teaspoon fresh thyme leaves, 1 tablespoon Dijon mustard, and 2 tablespoons white wine vinegar.
- Slowly drizzle in 1/4 cup extra virgin olive oil while whisking constantly to emulsify the dressing.
- Pour the dressing over the spinach and apple mixture. Toss gently to coat evenly.
- Divide the salad among plates or bowls.
- Top each salad with 3-4 crispy Swiss cheese rounds and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
19g
Fat
45g
Carbs
3g
