Shirley's Recipes

Name: Cran-Apple Spinach Salad with Spiced Pecans
Key Ingredient: spinach
Preparation: combine; toss
Cuisine: American
Source: Internet/Leanne Van Horn
Food Group: vegetable
Meals: dinner, picnic
Courses: salad
Temperature: cold, room
Effort: easy
Prep. Time: :20
Elapsed Time: 4:10
Servings: 10

1/3 cup honey
1 tablespoon water
1/2 teaspoon cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon salt
2 cups pecans
1 tablespoon granulated sugar
1/2 cup undiluted cranberry juice concentrate
1/3 cup olive oil
3 tablespoons raspberry vinegar
1/8 teaspoon salt
4 cups tart red apples (such as Gala or Braeburn), diced
1 cup dried cranberries
1 cup celery, thinly sliced
8 cups spinach leaves

Preheat oven to 325F. Combine honey, water, cinnamon, ground ginger and salt. Stir in pecans. Place in a layer on a baking sheet (with Silpat). Sprinkle with sugar. Bake 16 to 18 minutes. Cool.
Whisk together cranberry juice concentrate, olive oil, raspberry vinegar and salt in a small bowl.
Combine apples and cranberries in a shallow 2-quart dish. Pour juice mixture over and refrigerate, covered, for 3 to 24 hours. Stir occasionally. Let stand 30 minutes at room temperature before using.
When ready to serve, toss spinach and celery. Plate, then top with fruit mixture and sprinkle with pecans.