Apple and Spinach Salad
Apples, mushrooms and toasted pecans on a bed of spinach are topped with a warm apple cider, maple syrup and bacon dressing.
Makes 4 servings.
Variety Tip: For best results, use Ontario Cortland, Crispin, Empire, Golden Delicious, Idared, Jonagold, McIntosh, Gala, or Honeycrisp apples.
|4 slices||bacon, cut into small pieces||4 slices|
|1||small onion, diced||1|
|1 lb||mushrooms, sliced||500 g|
|1/4 cup||apple cider vinegar||50 mL|
|1/4 cup||maple syrup||50 mL|
|Salt and pepper, to taste|
|8 cups||torn spinach leaves||2 L|
|2||Ontario apples, thinly sliced||2|
|1/2 cup||toasted pecans||125 mL|
Prepare the dressing:
In large skillet over medium-high heat, cook bacon until desired crispness; remove with slotted spoon and set aside. Add onion and mushrooms to bacon drippings; cook, stirring frequently, for 5 minutes or until onions are soft.
Stir in apple cider vinegar and maple syrup; boil 1 minute. Season with salt and pepper.
Prepare the salad:
Place spinach, apples, pecans and bacon bits in salad bowl or arrange on individual salad plates. Toss salad with warm dressing or spoon over salad on plates. Serve immediately.