Apple-Brie Spinach Salad
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.
Dovetailing Tip: Cut up an additional 4-5 apples (4 cups). Sprinkle with 1 tablespoon of lemon juice and seal in a bag or container. Use in the Cinnamon Apple Crisp for Meal 3.
|4||large apples, cut into 1/2-inch wedges|
|4 tablespoons||maple syrup, divided|
|8 cups||fresh baby spinach|
|1 (8-ounce) package||brie cheese, cubed|
|1/2 cup||pecan halves, toasted|
|1/4 cup||apple cider or juice|
|1/4 cup||extra virgin olive oil|
|3 tablespoons||cider vinegar|
|1 teaspoon||dijon mustard|
|1||garlic clove, minced|
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.
Originally published as Apple-Brie Spinach Salad in Taste of Home June/July 2007, p27
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