Apple
& Spinach Salad Apples, mushrooms and toasted pecans
on a bed of spinach are topped with a warm apple cider,
maple syrup and bacon dressing.
Apple & Spinach Salad
Dressing:
4 slices
bacon, cut into small
pieces
4 slices
1
small onion, diced
1
1 lb
mushrooms, sliced
500 g
¼ cup
apple cider vinegar
50 mL
¼ cup
maple syrup
50 mL
Salt and pepper, to
taste
Salad:
8 cups
torn spinach leaves
2 L
2
Ontario apples,
thinly sliced (such as Cortland, Crispin,
Empire, Golden Delicious, Idared, Jonagold, McIntosh,
Gala, Honeycrisp)
2
½ cup
toasted pecans
125 mL
Prepare
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.
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.
