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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (166g) Recipe makes 4 servings |
||
| Calories 241 | ||
| Calories from Fat 184 | (76%) | |
| Amount Per Serving | %DV | |
| Total Fat 20.5g | 31% | |
| Saturated Fat 2.3g | 11% | |
| Monounsaturated Fat 13.0g | ||
| Polyunsaturated Fat 4.2g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 401mg | 16% | |
| Potassium 594mg | 16% | |
| Total Carbohydrate 14.3g | 4% | |
| Dietary Fiber 4.3g | 17% | |
| Sugars 8.2g | ||
| Protein 4.0g | 8% | |
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Spinach, Apple and Pecan Salad
By: Sharlene~W
May 30, 2002
Spinach, apples, red onion & spinach in a sweet-tart dressing. To make this salad extra special, I like to glaze the pecans by stirring them with 1 tablespoon sugar in a medium non-stick frying pan over medium heat, stirring constantly until sugar melts. Pour them out on waxed paper and separate with your spoon while still warm. If you do this, you don't need to toast the pecans. It takes about 5 minutes or so for the sugar to melt.
SERVES 4
Ingredients
- 3 tablespoons olive oil
- 1 1/2 tablespoons cider vinegar
- 1 tablespoon prepared mustard (I prefer Dijon)
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 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
Directions
1
In serving bowl, whisk oil, vinegar, mustard, sugar, salt and pepper until thick.2
Add apple and onion.3
Toss until apples and onions are covered with dressing.4
Place spinach on top, then pecans.5
Just before serving, toss.
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- Course > Salads
- Main Ingredient > Vegetables
- Main Ingredient > Fruit > Nuts
- Main Ingredient > Fruit > Apples
- Preparation > Time to Make > < 15 mins
- Preparation > Simple
- Occasion > Dinner Party
- Occasion > Taste/Mood > Romantic
- Occasion > To Go... > Potluck
- Dietary > Lighter Fare > Healthy
- Dietary > Low in... > Low Cholesterol
- Dietary > Low in... > Reduced Carbs
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Featured Reviews for This Recipe
From: dessertgirl718
On Sep 29, 2008
The dressing on this salad is FABULOUS...and so easy to make! I tripled it so I'd have a little extra to serve on the side. The other changes I made were to add dried cranberries and feta, use romaine instead of spinach, and glazethe nuts in some splenda and cinnamon instead of using them plain. Everyone loved it!
From: Chef Mayhem
On Mar 27, 2008
I really like this recipe! The dressing is delicious and easy to make. Instead of regular cider vinegar, I used apple cider vinegar and substituted pecans for walnuts. It turned out looking like a gourmet salad from a fancy restaurant! WONDERFUL!
From: BothFex
On Oct 31, 2002
A very nice autumnal salad. Served this last night with sausage and pumpkin pasta (#15276) for our annual pumpkin carving dinner party. All went well and I recieved compliments all around. A few changes I made to the salad: I was out of pecans so I used walnuts and as one of my dinner guests is alergic to raw apples I replaced them with pomegranate seeds- pretty and TASTEY! This is a keeper.
From: miss gracie
On Nov 3, 2002
If I could give this recipe more than 5 stars I would! The dressing is wonderful - sweet yet slightly tart, too, and the combination of apples, toasted pecans and spinach is terrific. I doubled the dressing ingredients (the single recipe just did not look like enough), substituted a Granny Smith apple, and used a 6 oz. package of baby spinach. Perfection! My kids gave it a thumbs up as well. We will definitely be making this one again and again.
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