Spinach Salad with Apples and Candied Pecans
Tart, sweet, and crunchy… a great salad idea! Omit the Candied Pecans for a nut free version.
For the Dressing:
¾ cup of olive oil
¼ cup of apple juice
3 tablespoons light brown sugar
1 tablespoon cider vinegar
3 tablespoons Dijon mustard
1 tablespoon poppy seed
For the Salad:
2 green apples, cored and chopped
2 teaspoons lemon juice
One 12-ounce bag of baby spinach
2 cup of cooked chicken, cubed
¾ cup of
Candied Pecans (omit for nut free)
Make the dressing by whisking together all of the dressing ingredients. Cover and refrigerate.
Place the chopped apples and the lemon juice in a bowl and toss to coat. Cover and refrigerate.
In a large bowl, toss together the apples, spinach and cooked chicken. When ready to serve toss with the dressing until the spinach is coated. Top with a sprinkle of the
Candied Pecans. Serve immediately.
Serves 4.
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