Spinach, Apple and Pecan Salad
Apples and spinach is a tasty combo
Apples and spinach is a tasty combo
- 1/2 teaspoon salt
- 1 tablespoon sugar
- 3 tablespoons olive oil
- 1 1/2 tablespoons cider vinegar
- 1 tablespoon prepared mustard (i prefer dijon)
- 1/4 teaspoon fresh ground black pepper
- 1 golden delicious apple halved, cored, thinly sliced
- 1/4 cup red onion cut in thin strips
- 3/4 lb fresh spinach washed, stems removed, leaves torn
- 1/2 cup toasted pecans
- Carbohydrate 14.4010256620008 g
- Cholesterol 0 mg
- Fat 24.1503336716445 g
- Fiber 5.93474600510074 g
- Protein 5.51695883411332 g
- Saturated Fat 2.21078649885509 g
- Serving Size 1 1 (179g)
- Sodium 980.766230950526 mg
- Sugar 8.46627965690007 g
- Trans Fat 1.22570000047925 g
- Calories 274 calories
Step-by-step
- 1/2 teaspoon salt
- 1 tablespoon sugar
- 3 tablespoons olive oil
- 1 1/2 tablespoons cider vinegar
- 1 tablespoon prepared mustard (i prefer dijon)
- 1/4 teaspoon fresh ground black pepper
- 1 golden delicious apple halved, cored, thinly sliced
- 1/4 cup red onion cut in thin strips
- 3/4 lb fresh spinach washed, stems removed, leaves torn
- 1/2 cup toasted pecans
For years I have been making this Spinach, Apple and Pecan Salad. Crisp greens, tart apples, a tiny bit of sweetness, creamy cheese, and bacon are all brought together with a creamy vinaigrette to create this tasty salad. Of course the best part of this salad is that you can modify it to your liking. Sometimes I add dried cranberries for a bit of extra sweetness or opt for a different type of cheese like a blue cheese or goat cheese.
What I enjoy most about this salad is the texture of the spinach. To get the best results, you should always remove the stems from the spinach. Spinach also hold water so be sure to wash it and remove any excess water. I highly recommend using a salad spinner. It is also important to ensure your pecans are well toasted. They should be fragrant but be sure not to burn them.
