Spinach Salad with Apples and Pecans

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Makes: 6  servings Start to Finish 20 mins

Ingredients

  • 1 small shallot, minced
  • 2 tablespoons  sherry vinegar
  • 1 tablespoon  red wine vinegar
  • 2 teaspoons  Dijon-style mustard
  • 1/3 cup  olive oil
  • 1/4 teaspoon  salt
  • pinch freshly ground pepper
  • 1 pound  fresh baby spinach, stems removed, or 2 bags (8 oz. each)
  • 1 large Belgian endive, cut into thin strips (5 oz.)
  • 1 large apple or pear, cored, quartered, and sliced
  • 1/2 cup  crumbled Stilton or blue cheese (2 oz.)
  • 1/2 cup  toasted pecan halves

Directions

1. For dressing, whisk together shallot, vinegars and mustard in a small bowl. Gradually whisk in oil, salt and pepper until blended. (Makes about 2/3 cup.)

2. Toss spinach, endive and apple with dressing in a large bowl. Divide mixture between 6 salad plates. Divide and sprinkle each serving with cheese and pecans. Makes 6 servings.

Nutrition Facts

  • Servings Per Recipe 6
  • cal.(kcal)255,
  • Fat, total(g)21,
  • chol.(mg)7,
  • sat. fat(g)4,
  • carb.(g)16,
  • fiber(g)6,
  • pro.(g)5,
  • sodium(mg)397,
  • Percent Daily Values are based on a 2,000 calorie diet
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