In the Kitchen: Spinach Salad with Strawberry-Maple Vinaigrette

John Lyman of Lyman Orchards talks about their upcoming Winter Fest and Matt MacDowell demonstrates how to make a spinach salad with strawberry-maple vinaigrette.

For more information, visit www.lymanorchards.com

Recipe for Spinach Salad with Strawberry-Maple Vinaigrette:

Baby spinach
1 oz dried cranberries
1 oz sunflower seeds
2 oz roasted red peppers
Thinly sliced red onion

Dressing:
Pinch dried basil
¼ cup white vinegar
½ squeezed lemon
¾ cup olive oil
4 oz. Lyman’s Own Strawberry Preserve
½ cup pure Connecticut Maple Syrup

Maple Glazed Tenderloin:

1. Season pork tenderloin with salt and pepper. Bake at 350° for 30 minutes.
2. Rub with Connecticut Maple Syrup, and continue baking for 15 minutes or until the pork reaches an internal temperature of 150°.
3. Let cool 15 minutes—slice through tenderloin and place on top of salad.