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.
Makes 4 servings.
.