Spinach, Apple and Pecan Salad Recipe
Company was on the way, and I forgot to buy salad fixings. Scavenging the fridge for ingredients, I pulled it together and invented a salad superstar. —Kelly Walsh, Aviston, IL
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 16
vegetarian
white meat free
gluten free
contains red meat
shellfish free
contains dairy
- 1/8 teaspoon pepper
- 1 tablespoon sugar
- 2 tablespoons cider vinegar
- 1/2 teaspoon dijon mustard
- dressing:
- 1 cup (4 ounces) crumbled feta cheese
- 1/4 cup canola oil
- 1/2 cup chopped red onion
- 1/3 cup dried cranberries
- 2 packages (6 ounces each) fresh baby spinach
- 1 medium apple chopped
- 1 cup glazed pecans
- 5 jones dairy farm dry-aged bacon strips cooked and crumbled, optional
- Carbohydrate 21.7669736905266 g
- Cholesterol 0 mg
- Fat 3.54789418373061 g
- Fiber 0.412868733040174 g
- Protein 0.0730880573008024 g
- Saturated Fat 0.264175407524312 g
- Serving Size 1 1 serving (40g)
- Sodium 220.103547561025 mg
- Sugar 21.3541049574864 g
- Trans Fat 0.058996927623288 g
- Calories 115 calories
Directions In a large bowl, combine the first six ingredients; stir in bacon if desired. For dressing, in a small bowl, whisk vinegar, sugar, mustard and pepper until blended. Gradually whisk in oil. Pour over salad; toss to coat. Yield: 16 servings. Originally published as Spinach, Apple & Pecan Salad in Simple & Delicious December/January 2015
