Shelly's Recipe

SPINACH SALAD WITH ONIONS, APPLES, AND GLAZED PECANS

Category: Salad

Salad:
1 golden delicious or fuji apple, thinly sliced
1/4 cup red onion, halved and thinly sliced
3/4 lb. fresh baby spinach, washed
1/2 cup pecans
1 tbsp sugar

Dressing
3 tbsp extra virgin olive oil
1 1/2 tbsp apple cider vinegar
1 tbsp Dijon mustard
1 tbsp sugar
1/2 tsp salt
1/4 tsp freshly ground black pepper

First glaze the pecans. Toss sugar and pecans together in a non-stick frying pan. Cook over medium heat, stirring constantly, about 5 minutes, until the sugar melts to the pecans. Pour the nuts out on parchment paper (or waxed paper) in a single layer, making sure they're all separated.

To make the dressing, combine the olive oil, vinegar, dijon mustard, sugar, salt, and pepper in a small mixing bowl. Whisk until well-combined and thickened.

To assemble the salad, place the dressing in the bottom of a large salad bowl. Place apple and onion on top. Mound spinach on top of apple, onion, and dressing. Sprinkle pecans over spinach. Can be assembled and refrigerated a few hours in advance. Toss the salad together right before serving. Serves 4.