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Spinach Salad with Warm Maple Dijon Vinaigrette
Easter dinner from the pantry

Makes four servings Prep time: 15 minutes Cooking time: 1 minute 1/4 cup Hungry Jack Original Syrup 3 tablespoons cider vinegar 4 teaspoons Dijon mustard 1 teaspoon fresh thyme leaves, minced, or 1/2 teaspoon dried thyme leaves 2 cloves garlic, minced 1/2 teaspoon salt 1/4 teaspoon pepper 1/2 cup Crisco 100 percent Extra Virgin Olive Oil 6-ounce bag fresh baby spinach leaves 1 small unpeeled red apple, cored and thinly sliced 1/2 cup crumbled blue cheese 2 tablespoons crumbled cooked bacon or real bacon bits

Whisk together syrup, vinegar, mustard, thyme, garlic, salt and pepper in a medium microwave-safe bowl until well blended. Gradually whisk in oil, stirring until thickened. Combine spinach, apple, cheese and bacon in a large bowl. Just before serving, microwave vinaigrette on HIGH for 30-45 seconds or until warm. Drizzle salad with desired amount of vinaigrette; toss salad and serve immediately.