Recipe of the Day: Spinach Salad with Apples and Pecans

Spinach Salad with Apples and Pecans

(recipe from Hy-Vee)

Ingredients

1/3 cup Hy-Vee pecans

2 tbsp. packed Hy-Vee light brown sugar, divided

¼ tsp. cinnamon

2 tbsp. apple cider vinegar

1 tbsp. Grand Selections olive oil

1tsp. Hy-Vee Dijon mustard

1 (7 oz) pkg. organic fresh spinach

1 apple, cored, thinly sliced

½ small red onion, thinly sliced

 

Directions

1.         Coat a small skillet with nonstick cooking spray; place over medium-low heat.  Add pecans; cook 5 minutes or until lightly toasted, stirring often.  Sprinkle with 1 tablespoon of the brown sugar and cinnamon; cook 1 minute more, stirring continuously.  Transfer pecans to a plate to cool.

2.         For dressing, in a small bowl whisk together vinegar, oil, mustard, remaining tablespoon brown sugar, and salt and pepper to taste; set aside.

3.         Combine spinach, apples and onion in a large bowl.  Drizzle with dressing, sprinkle with pecans, and serve.

 

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