Makes 4 main or 8 side servings
Salad:
12 cups fresh spinach (about 16 ounces)
1 large Granny Smith apple, thinly sliced with skins on and doused with lemon juice
1/4 cup lightly toasted pecans or walnuts, coarsely chopped (optional)
Vinaigrette:
1 cup fresh or unthawed frozen cranberries with 6 tablespoons water
3 tablespoons extra virgin olive oil
1/4 cup apple cider vinegar
1/4 cup pure maple syrup
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1. In a large bowl, toss spinach and apples.
2. In a small pot over medium-high, add cranberries and water. Cook
until they begin to pop. Let cool. Meanwhile, in a small bowl, whisk
oil, vinegar, maple, salt and pepper. Pour into a small food processor
with cranberries in water and puree. It's OK if it's a little lumpy.
3. Pour still-warm dressing over the salad, and toss well. Sprinkle with chopped nuts.
- Recipe courtesy of Susan Russo at Food Blogga.