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Spinach-Apple Salad With Maple-Cider Vinaigrette
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Hands-on Time: 20 min.; Total Time: 50 min. Yield: Makes 8 servings Ingredients Sugared Curried Pecans | |
1 (6-oz.) package | pecan halves |
2 tablespoons | butter, melted |
3 tablespoons | sugar |
1/4 teaspoon | ground ginger |
1/8 teaspoon | curry powder |
1/8 teaspoon | kosher salt |
1/8 teaspoon | ground red pepper |
Maple-Cider Vinaigrette | |
1/3 cup | cider vinegar |
2 tablespoons | pure maple syrup |
1 tablespoon | Dijon mustard |
1/4 teaspoon | kosher salt |
1/4 teaspoon | pepper |
2/3 cup | olive oil |
Salad | |
1 (10-oz.) package | fresh baby spinach, thoroughly washed |
1 Gala apple, thinly sliced | |
1 small | red onion, thinly sliced |
1 (4-oz.) package | crumbled goat cheese |
Preparation
1. Prepare Pecans: Preheat oven to 350°. Toss pecans in butter. Stir together sugar and next 4 ingredients in a bowl; add pecans, tossing to coat. Spread in a single layer in a nonstick aluminum foil-lined pan. Bake 10 to 13 minutes or until lightly browned and toasted. Cool in pan on a wire rack 20 minutes; separate pecans with a fork.
2. Prepare Vinaigrette: Whisk together cider vinegar and next 4 ingredients. Gradually whisk in oil until well blended.
3. Prepare Salad: Combine spinach and next 3 ingredients in a bowl. Drizzle with desired amount of Maple-Cider Vinaigrette; toss to coat. Sprinkle with pecans. Serve salad with any remaining vinaigrette.
Note: Pecans may be made up to 1 week ahead. Store in an airtight container. Vinaigrette may be made up to 3 days ahead. Cover and chill until ready to serve.
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