Spinach-Apple Salad With Maple-Cider Vinaigrette |
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Prep Time: 37 Minutes Cook Time: 13 Minutes |
Ready In: 50 Minutes Servings: 8 |
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This is from Southern Living Magazine. It looks delicious, but I haven't tried it yet. The captian says This salad is make ahead, great for casual or fancy parties, and easy to tote to a neighborhood get-together . Ingredients:
6 ounces 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 |
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 |
10 ounces fresh baby spinach, thoroughly washed |
1 gala apples, thinly sliced |
1 small red onion, thinly sliced |
4 ounces goat cheese, crumbled |
Directions:
1. Prepare pecans: Preheat oven to 350 degrees.
2. Toss pecans in butter.
3. Stir together sugar and next 4 ingredients in a bowl; add pecans, tossing to coat.
4. Spread in a single layer in a nonstick aluminum foil-lined pan.
5. Bake 10 to 13 minutes or unitl lightly browned and toasted.
6. Cool in pan on a wire rack 20 minutes; separate pecans with a fork.
7. Prepare Vinaigrette: Whisk together cider vinegar and next 4 ingredients.
8. Gradually whisk in oil until well blended.
9. Prepare Salad: Combine spinach and next 3 ingredients in a bowl.
10. Drizzle with desired amount of Maple-Cider Vinaigrette; toss to coat.
11. sprinkle with pecans. Serve salad with any remaining vinaigrette.
12. 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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