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Southern Living: Spinach Apple Salad

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Published: December 16, 2009

Vinaigrette
(PERFECT PARTY DISH section of the Dec. special)
Makes 8 servings
Hands-On Time: 20 min. Total Time: 50 min.

SUGARED CURRIED PECANS
1 (6-oz.) package pecan halves

2 Tbsp. butter, melted

3 Tbsp. sugar

1/4 tsp. ground ginger

1/8 tsp. curry powder

1/8 tsp. kosher salt

1/8 tsp. ground red pepper

MAPLE-CIDER VINAIGRETTE
1/3 cup cider vinegar

2 Tbsp. pure maple syrup

1 Tbsp. Dijon mustard

1/4 tsp. kosher salt

1/4 tsp. 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

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.

Prepare Vinaigrette: Whisk together cider vinegar and next 4 ingredients. Gradually whisk in oil until well blended.

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 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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