YumYum Divas YumYum Recipes: Spinach-Apple Salad With Maple-Cider Vinaigrette, contributed by vic

Recipe Title: Spinach-Apple Salad With Maple-Cider Vinaigrette

Contributed by: vic

Additional Credits for Recipe
From a magazine article -

List of Ingredients

Sugared Curried Pecans

1 - 6 oz - package pecan halves
2 Tbsp butter, melted
3 Tbsp sugar
1/4 tsp ground ginger (I grated fresh 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 EVOO (extra virgin olive oil)

Salad

1 - 10 oz - package fresh baby spinach
1 Gala apple, thinly sliced
1 small red onion, thinly sliced
1 - 4 oz - package crumbled goat cheese (I used mozzarella)

Preparation
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. NOTE: Pecans may be made up to 1 week ahead. Store in an airtight container.

PREPARE VINAIGRETTE:

Whisk together cider vinegar and next 4 ingredients. Gradually whisk in oil until well blended. NOTE: Vinaigrette may be made up to 3 days ahead. Cover and keep refrigerated.

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.

Number of Servings: 8

Cookbook Category
Salad-Summer

General Cooking/Prep Method
Bake
Just Mix and Serve

Extra Features of Recipe
Quick Recipe (30 min. or less)
Difficulty Level-Moderate

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(Image by YumYumDivasADMIN)
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