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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

Recipe #29765 | 10 min | 10 min prep | add private note

⁽³⁵⁾ RATE IT NOW Print Recipe

By: Sharlene~W
May 30, 2002

Spinach, apples, red onion & pecans 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 (change servings and units)

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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Featured Reviews for This Recipe

From: jane49423

On Nov 22, 2009

yummy! I carmelized my pecans with brown sugar and butter. Didn't have an apple or onion, but still loved it.

0 people found this review helpful

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From: jolynn25

On Nov 18, 2009

Delicious dressing that complimented the salad ingredients well. Made exactly according to the recipe and everyone asked for seconds. Even my little kids loved the dressing, which I wasn't expecting, and I found my 3-year-od daughter licking out the bowl when it was finished.

1 person found this review helpful

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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.

7 people found this review helpful

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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.

4 people found this review helpful

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