Apple and Spinach Salad
Apples, mushrooms and toasted pecans on a bed of spinach are topped with a warm apple cider, maple syrup and bacon dressing.
Makes 4 servings.
Variety Tip: For best results, use Ontario Cortland, Crispin, Empire, Golden Delicious, Idared, Jonagold, McIntosh, Gala, or Honeycrisp apples.
Ingredients
| Dressing: | ||
| 4 slices | bacon, cut into small pieces | 4 slices |
| 1 | small onion, diced | 1 |
| 1 lb | mushrooms, sliced | 500 g |
| 1/4 cup | apple cider vinegar | 50 mL |
| 1/4 cup | maple syrup | 50 mL |
| Salt and pepper, to taste | ||
| Salad: | ||
| 8 cups | torn spinach leaves | 2 L |
| 2 | Ontario apples, thinly sliced | 2 |
| 1/2 cup | toasted pecans | 125 mL |
Directions
Prepare the dressing:
In large skillet over medium-high heat, cook bacon until desired crispness; remove with slotted spoon and set aside. Add onion and mushrooms to bacon drippings; cook, stirring frequently, for 5 minutes or until onions are soft.
Stir in apple cider vinegar and maple syrup; boil 1 minute. Season with salt and pepper.
Prepare the salad:
Place spinach, apples, pecans and bacon bits in salad bowl or arrange on individual salad plates. Toss salad with warm dressing or spoon over salad on plates. Serve immediately.
