CHESTNUT AND APPLE SALAD WITH TOASTED BREAD CROUTONS

SERVES 4

In the Arena, the tributes were happy just to have apples, “tree nuts” and a bit of bread. Food was so scarce that anything edible was met with gratitude.

This recipe combines all of the ingredients of the tributes’ feast into one delicious salad. The sweetness of the apples and dressing makes this salad deliciously different from run-of-the-mill greens.

4 (½-INCH) SLICES OF STALE FRENCH BREAD

8 PINK LADY APPLES, PEELED AND CUT INTO CHUNKS

½ CUP CHESTNUTS, CHOPPED AND ROASTED

2 CUPS FRESH SPINACH LEAVES

½ CUP RED ONION, CHOPPED

½ CUP POPPY SEED DRESSING

Preheat oven to 300 degrees and toast bread directly on rack, turning once until golden.

Cut into 1-inch chunks and set aside.

Combine apples, chestnuts, spinach and onion in a large bowl and toss well.

Pour dressing over salad and toss well to coat.

Spoon into bowls and top each salad with the French bread croutons.