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Apple Pecan Feta Spinach Salad

Apple Pecan Feta Spinach Salad

5-10 oz baby spinach
3 small apples or 2 medium , cored and thinly sliced
1 cup pecans , toasted
4 oz feta cheese , crumbled (don’t use the pre-crumbled stuff)
1/2 cup dried cranberries
12 oz bacon , cooked and crumbled (optional)
1/2 small red onion , sliced into thin strips (optional)

Maple-Cider Vinaigrette

1/2 cup olive oil
1/4 cup apple cider vinegar
2 Tbsp pure maple syrup
2 tsp dijon mustard
1/4 tsp salt
1/4 tsp freshly ground black pepper

If using red onion, place slices in a colander and run under warm water for about 10 seconds, tossing once, to remove harsh bite. Drain well.

In a large salad bowl toss together spinach, apples, pecans, feta, cranberries and optional bacon and red onion. Drizzle desired amount of dressing over salad and toss to evenly coat. Serve immediately after adding dressing.

For the dressing:

Add all ingredients to a medium mason jar. Cover with lid and shake to blend well (or alternately just blend well in a bowl with a whisk).

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Recipes

Ginger Gold Apple Crisp

Ginger Gold Apple Crisp

Preheat oven to 350 degrees F.
Grease a 9×13” baking dish.
Wash, core and thinly slice 5 ginger gold apples
Toss sliced apples with 3 TB diced crystallized ginger, ¼ tsp. ground cloves, 4 TB vanilla sugar, and ¼ cup apple cider or apple juice
Place filling into greased baking dish.
In a medium bowl, mix together

1 cup whole wheat flour or, for gluten-free variation: ¾ cup brown rice flour and 1/4 cup tapioca starch

¾ cup light brown sugar

1 cup rolled oats

1 cup chopped pecans (omit for nut-free), and

¼ tsp. salt.

When streusel topping is mixed together, add 5 TB melted unsalted butter or, for vegan variation, 5 TB melted soy margarine, tossing well together to create fine crumble topping.
Spoon topping over apple ginger filling.
Bake 60-75 minutes, until filling is soft.

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Recipes

Cucumber and Celery Salad with Tuna

2 teaspoons poppy seeds
3 tablespoons rice vinegar
1 tablespoon sugar
2 tablespoons extra-virgin olive oil
2 cucumbers, halved lengthwise and cut into 1/4-inch half-moons (6 cups)
3 celery stalks, cut into 1/4-inch pieces, inner leaves reserved
2 cans (5 ounces each) solid white tuna in water, drained and flaked
Coarse salt and ground pepper

In a medium bowl, stir together poppy seeds, vinegar, sugar, and oil. Add cucumbers, celery, and tuna; season with salt and pepper. Toss well to coat. Sprinkle with celery leaves and serve immediately.

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Apple Pecan Feta Spinach Salad

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