Spinach Salad with
Smokey Peanuts and Tangy Honey Mustard Dressing

Hickory-smoked peanuts add flavor and crunch to this tasty spinach salad.

Recipe Ingredients:

For Dressing:
1/4 cup peanut oil
1 1/2 tablespoons red wine vinegar
3/4 teaspoon light (reduced sodium) soy sauce
1 tablespoon honey mustard
1/4 teaspoon dill weed

For Salad:
1 1/2 quarts crisp, washed spinach leaves
1 1/2 apples quartered, cored and diced
3/4 cup shelled Hickory Smoked Peanuts or Boiled Peanuts*
2 tablespoons fresh Parmesan cheese, coarsely grated

Cooking Directions:

1. Preparation for dressing: Combine oil, vinegar, soy sauce, honey mustard and dill weed in jar with lid. Shake well.
2. For salad: Arrange spinach on plates. Top each plate of spinach with apple, peanuts and cheese. To serve, shake dressing and drizzle over salads.

Makes 6 servings.

*Or, substitute with dry roasted peanuts.

Recipe and photograph provided courtesy of www.nationalpeanutboard.org.