0 (0)

Appetizers, Salads

Apple and Spinach Salad (Ensalada de Manzana y Espinaca)

Apple and Spinach Salad (Ensalada de Manzana y Espinaca)
Wally Skalij / Los Angeles Times

Jose Luis Santoyo has a hand in two restaurants. One is Promenade Ristorante in downtown Los Angeles, where he is the executive chef. The other is Rosa's in Cerano, Mexico. Never heard of Cerano? No wonder. Located in the state ... Read more

Total time: 15 minutes | Serves 3
  • 1 Granny Smith apple
  • 1 small carrot
  • 1/2 bunch spinach, stems removed
  • 1 cup thinly sliced red onion
  • 1 cup diced plum tomatoes
  • 1/4 cup balsamic vinegar
  • 2 tablespoons honey
  • 1/2 cup light-flavored olive oil
  • Salt, pepper
  • Dash dried oregano
  • 2 tablespoons crumbled goat cheese

Step 1Place the apple stem side up and cut downward, from stem end to root, into quarters. Discard the core. Cut each slice into thin strips about 1/2-inch wide, then cut long strips in half crosswise.

Step 2Peel the carrot and cut in half crosswise. Cut each half lengthwise into 5 slices. Cut each slice lengthwise into 4 slices.

Step 3Wash the spinach thoroughly. Cut off the stems. Cut each leaf into quarters.

Step 4Combine the apple, carrot, onion, tomatoes and spinach in a bowl.

Step 5Mix the balsamic vinegar, honey and oil. Season the dressing to taste with salt, pepper and oregano. Add enough dressing to coat the salad ingredients, mixing carefully. Test for seasoning. Divide the salad among 3 plates. Crumble goat cheese over each salad.


Squash and bean stew with merken
Squash and bean stew with merken

Sweet crepes
Sweet crepes

Fernando's sherry-infused baked sliced potatoes
Fernando's sherry-infused baked sliced potatoes

Olive oil mash
Olive oil mash

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Appetizers

Charred endive with balsamic and shaved Parmigiano-Reggiano
Hard pretzels
Fennel-aquavit gravlax with caraway creme fraiche
Ground lamb samosas (Keema samosa)