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| Spinach Apple Salad With Maple Cider Vinaigrette |
Ingredients:
Sugared curried pecans
- 1 (6 oz.) package pecan halves
- 2 tablespoons butter, melted
- 3 tablespoons sugar
- ¼ teaspoon ground ginger
- 1/8 teaspoon curry powder
- Salt and pepper to taste
Preheat oven to 350 degrees. 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 until light browned. Cool in pan on a wire rack 20 minutes.
Maple Cider Vinaigrette
- 1/3 cup cider vinegar
- 2 tablespoons pure maple syrup
- 1 tablespoon Dijon mustard
- 2/3 cup olive oil
- Salt and pepper to taste
Whisk together cider vinegar and next 4 ingredients. Gradually whisk in oil until well blended.
Salad
- 1 (10 oz.) package fresh baby spinach, thoroughly washed
- 1 Gala apple, thinly sliced
- ½ small red onion, thinly sliced
- 1 (4 oz.) package crumbled goat cheese
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 remaining vinaigrette.
Janice Stompro & Brett Stompro
