I found this delightful little recipe in my "Student's Go Vegan" cookbook. I had never tried it until today, and I wasn't aware as to how it would turn out. But oh my, it was quite a treat! It has a tarty flavor to it that goes great with gala apples

You will need:

2 tablespoons of fresh lemon juice

1 to 2 teaspoons of pure maple syrup

1/4 teapoon of ground cumin

1/4 teaspoon of minced fresh ginger.

1/8 teaspoon of salt (You don't really have to use this. I didn't, and it tasted fine. Though, if you must...lol)

1/2 apple, cored and cut lengthwise into thin pieces

4 loosely packed cups of baby spinach leaves, washed and dried.

2 tablespoons of olive oil

2 tablespoons toasted almonds, chopped

In a small bowl, stir together the lemon juice, maple syrup, cumin, ginger, and salt. Add the sliced apple and stir to coat. Set aside.

Put the spinach in a large bowl. Heat the olive oil in a medium skillet untill nearly smoking. Pour the olive oil over the spinach and toss quickly. If the spinach is not wilted to your taste, transfer it to the hot skillet and press and stir, so that it wilts but does not cook, for at least a minute, at most 2 minutes.

Transfer the spinach to a large bowl, add the apple mixture, and toss. Sprinkle with toasted almonds and serve.

Enjoy!

This is found on the 98th page of the "Student's go Vegan" cookbook, written by Carole Raymond.