Apple-Brie Spinach Salad Recipe
In the summer, I don't like to prepare or eat large meals, so I often make salads. I'm always on the outlook for new and interesting recipes, and this one is a winner that I like to make for company.
—Rhonda Crowe
Victoria, British Columbia
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 10
vegetarian
white meat free
gluten free
red meat free
shellfish free
contains dairy
pescatarian
- 1 garlic clove minced
- 1 teaspoon dijon mustard
- dressing:
- 1/4 cup canola oil
- 3 tablespoons cider vinegar
- 1/4 cup apple cider or juice
- 4 large apples cut into 1/2-inch wedges
- 4 tablespoons maple syrup divided
- 8 cups fresh baby spinach
- 1 round (8 ounces) brie cheese cubed
- 1/2 cup pecan halves toasted
- Carbohydrate 33.110478125585 g
- Cholesterol 0 mg
- Fat 9.64154000473569 g
- Fiber 1.07400003170967 g
- Protein 1.227095 g
- Saturated Fat 0.766601500348967 g
- Serving Size 1 1 serving (69g)
- Sodium 24.9418125001097 mg
- Sugar 32.0364780938753 g
- Trans Fat 0.289927500057612 g
- Calories 215 calories
Directions Place apples on an ungreased baking sheet; brush with 2 tablespoons syrup. Broil 3-4 in. from the heat for 3 minutes. Turn; brush with remaining syrup. Broil 3-5 minutes longer or until crisp-tender. In a large salad bowl, combine the spinach, cheese, pecans and apples. In a small saucepan, combine the dressing ingredients; bring to a boil. Pour over salad; toss to coat. Yield: 10 servings. Originally published as Apple-Brie Spinach Salad in Taste of Home June/July 2007, p27 Nutritional Facts 1 serving (3/4 cup) equals 242 calories, 16 g fat (5 g saturated fat), 23 mg cholesterol, 176 mg sodium, 21 g carbohydrate, 3 g fiber, 6 g protein. Print Add to Recipe Box Email a Friend
