Spinach and Endive Salad with Pecans and Blue Cheese
- Preparing Time: -
- Total Time: -
- Served Person: Makes 6 servings
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon pure maple syrup
- 1/4 cup extra-virgin olive oil
- 1/2 cup dried cranberries
- 2 tablespoons white-wine vinegar
- 10 oz baby spinach
- Carbohydrate 16 g(5%)
- Cholesterol 6 mg(2%)
- Fat 23 g(36%)
- Fiber 4 g(16%)
- Protein 5 g(9%)
- Saturated Fat 4 g(19%)
- Sodium 279 mg(12%)
- Calories 278
Preparation Whisk together oil, shallot, vinegar, syrup, salt, and pepper in a large bowl. Thinly slice endives on a long diagonal, then toss with spinach and dressing in bowl. Sprinkle salad with pecans, cranberries, and blue cheese.
Preparation Whisk together oil, shallot, vinegar, syrup, salt, and pepper in a large bowl. Thinly slice endives on a long diagonal, then toss with spinach and dressing in bowl. Sprinkle salad with pecans, cranberries, and blue cheese.
