Apple-Brie Spinach Salad

Serves: 10

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.

Yield: 10 servings
Prep Time:
Cook Time:
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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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