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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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For the record, I'm using winter spinach and a variety of apple that stores well (I'll get the name on Sat). I have not tried it with bagged baby spinach or apples from the grocery. This was inspired by my winter farmers' market and Crossfire's recipe. Ingredients:
1 lb winter spinach, torn |
2 apples, diced |
barbequed pecans (pecans.html >barbecued pecans) |
paul neuman's sesame-ginger low fat vinaigrette |
Directions:
1. Toss the apples in the dressing, or lemon/lime juice to prevent browning.
2. Just before serving, add the apples and toss, adding more dressing if needed to coat the spinach.
3. The pecans can be added to the salad if it will be served immediately and no leftovers are predicted (otherwise they become soggy and lose their spice), otherwise have people sprinkle them on top of their portion.
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