Apple-Brie Spinach Salad Recipe
In the summer, I don't like to prepare or eat large meals, so I often make salads. I'm always on the outlook for new and interesting recipes, and this one is a winner that I like to make for company. —Rhonda Crowe Victoria, British Columbia
This recipe is:
Contest Winning
Quick
Prep/Total Time: 30 min.
Yield: 10 Servings
Ingredients
4 large apples, cut into 1/2-inch wedges
4 tablespoons maple syrup, divided
8 cups fresh baby spinach
1 round (8 ounces) Brie cheese, cubed
1/2 cup pecan halves, toasted
DRESSING:
1/4 cup apple cider or juice
1/4 cup canola oil
3 tablespoons cider vinegar
1 teaspoon Dijon mustard
1 garlic clove, minced
Directions
Place apples on an ungreased baking sheet; brush with 2 tablespoons syrup. Broil 3-4 in. from the heat for 3 minutes. Turn; brush with remaining syrup. Broil 3-5 minutes longer or until crisp-tender.
In a large salad bowl, combine the spinach, cheese, pecans and apples. In a small saucepan, combine the dressing ingredients; bring to a boil. Pour over salad; toss to coat. Yield: 10 servings.
Nutritional Facts 1 serving (3/4 cup) equals 242 calories, 16 g fat (5 g saturated fat), 23 mg cholesterol, 176 mg sodium, 21 g carbohydrate, 3 g fiber, 6 g protein.
Originally published as Apple-Brie Spinach Salad in Taste of Home June/July 2007, p27
In the summer, I don't like to prepare or eat large meals, so I often make salads. I'm always on the outlook for new and interesting recipes, and this one is a winner that I like to make for company. —Rhonda Crowe Victoria, British Columbia
This recipe is:
Contest Winning
Quick
Prep/Total Time: 30 min.
Yield: 10 Servings
Ingredients
4 large apples, cut into 1/2-inch wedges
4 tablespoons maple syrup, divided
8 cups fresh baby spinach
1 round (8 ounces) Brie cheese, cubed
1/2 cup pecan halves, toasted
DRESSING:
1/4 cup apple cider or juice
1/4 cup canola oil
3 tablespoons cider vinegar
1 teaspoon Dijon mustard
1 garlic clove, minced
Directions
Place apples on an ungreased baking sheet; brush with 2 tablespoons syrup. Broil 3-4 in. from the heat for 3 minutes. Turn; brush with remaining syrup. Broil 3-5 minutes longer or until crisp-tender.
In a large salad bowl, combine the spinach, cheese, pecans and apples. In a small saucepan, combine the dressing ingredients; bring to a boil. Pour over salad; toss to coat. Yield: 10 servings.
Nutritional Facts 1 serving (3/4 cup) equals 242 calories, 16 g fat (5 g saturated fat), 23 mg cholesterol, 176 mg sodium, 21 g carbohydrate, 3 g fiber, 6 g protein.
Originally published as Apple-Brie Spinach Salad in Taste of Home June/July 2007, p27
Beth Layman :)
GH:Anna,Robert & Robin Scorpio(Drake) Fan Forever
My Scorpio-Devane-Drake Clan
GH:Anna,Robert & Robin Scorpio(Drake) Fan Forever
My Scorpio-Devane-Drake Clan
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Another Great Group of *~ Beth ~*
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