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.
Prep Time:
Cook Time:
Total Time:
Ingredients:
| 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 |
| DRESSING: | |
| 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 |
Directions:
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
Print Add to Recipe Box Email a Friend
Source: tasteofhome.com
