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Ingredients

  • Candied Pecans
  • 1 cup pecan halves (about 3½ ounces)
  • 1 teaspoon Food Club canola oil
  • ¼ cup packed Food Club brown sugar
  • ¼ teaspoon Food Club salt
  • 1 pinch cayenne pepper
  • Raspberry Vinaigrette
  • 2 garlic cloves, minced
  • 1 medium shallot, minced
  • 1 cup Food Club 100% extra virgin olive oil
  • ½ cup raspberry vinegar
  • ¼ cup chopped fresh parsley
  • 1 tablespoon Dijon mustard
  • 4 teaspoons Food Club granulated sugar
  • 2 teaspoons Worcestershire sauce
  • ¼ teaspoon Food Club ground black pepper
  • Spinach & Apple Salad
  • 1 teaspoon fresh lemon juice
  • 1 large Red Delicious or Granny Smith apple
  • 1 bag (5 ounces) baby spinach leaves
  • 12 grape tomatoes, each cut in half
  • 3 ounces crumbled Gorgonzola cheese

DIRECTIONS

  1. . Prepare Candied Pecans: In large nonstick skillet, combine all ingredients and cook over medium-high heat 5 minutes, stirring occasionally. Transfer pecan mixture to rimmed baking pan to cool completely.
  2. Meanwhile, prepare Raspberry Vinaigrette: In medium bowl, whisk together all ingredients. Refrigerate until ready to serve.
  3. Prepare Spinach & Apple Salad: Place lemon juice in large bowl. Core and cut apple into 1/4 inch thick slices and add to lemon juice; toss to prevent browning. Add Spinach, tomatoes, cheese and 1/2 cup vinaigrette; toss to combine. Serve salad topped with candied pecans

NUTRITION
  • 466 Calories
  • 40g Fat (8g Saturated)
  • 19mg Cholesterol
  • 477mg Sodium
  • 25g Carbohydrates
  • 6g Fiber
  • 9g Protein
CATEGORIES

2 Responses to Spinach & Apple Salad with Raspberry Vinaigrette

  1. Pat Wagner says:

    Steps 2 & 3 are the same. None of the instructions say what to do with apples, spinach and cheese.

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