Don’t let the long name fool you! This deliciously flavorful spinach salad contains only 5 ingredients and takes about 10 minutes to make.
This week on #SundaySupper we’ve gathered some tasty new recipes for you to try that are perfect for picnicking; especially with National Picnic Day coming up on Thursday. When I think of picnics, my mind automatically goes to salads and I always like to find new ones to add to our al fresco dining each year. I decided to make this Spinach Salad with Apples & Pecans in an Apple Balsamic Vinaigrette and I think this one is a definite keeper!
This spinach salad is so easy to make and with a few simple ingredients, it’s ready in about 5-10 minutes. Start off by purchasing fresh baby spinach; then wash it in a salad spinner to make sure it’s clean. I never assume that pre-washed vegetables are totally clean (and after running it through a salad spinner, you’ll see why!). After your spinach is washed and fairly dry, add it to a bowl; then add the sliced apples and pecans.
Next, whisk together the apple balsamic vinegar, extra virgin olive oil, salt and pepper. You can either dress your salad right before serving or keep the vinaigrette separate so that your guests can add as little or as much as they want.
I was a little hesitant about posting this recipe because as you all know, I generally only like to use ingredients that you can find locally. I had purchased this vinegar from a specialty shop in Philadelphia several months ago and thought it would go perfectly with this salad so before posting I went online and found you can purchase this flavor vinegar at various stores online and even Walmart had a variety; though I’m not sure about the quality. If you can’t find apple balsamic, a regular balsamic will do just fine.
In any event, this simple Spinach Salad with Apples & Pecans in an Apple Balsamic Vinaigrette was delicious with the perfect combination of flavors. Because the salad is also vinegar based, it makes a nice salad to take to a picnic without worrying about keeping it on ice (that is unless you plan on leaving it out for several hours!). One other suggestion I have is if you are not going to serve it immediately, I recommend dipping the sliced apples in some lemon juice so that they don’t oxidize and turn brown before you’re ready to eat. ~Enjoy!
- 8 c. Baby Spinach, washed
- 1 Apple, cored and thinly sliced
- ½ c. Pecan Halves
- ¼ c. Apple Balsamic Vinegar
- 3 tbsp. Extra Virgin Olive Oil
- Kosher Salt, to taste
- Fresh Ground Pepper, to taste
- Add the cleaned spinach to a bowl; then top with sliced apples and pecans.
- Whisk together the vinegar, oil, salt and pepper; then pour over the salad (or place in a separate dispenser for later)
Don’t forget to stop by my fellow Sunday Supper Tastemasters this week to see what they’re serving up at their picnics. Thank you to T.R. from Gluten Free Crumbley for hosting this weeks’ event.
- Caprese Skewers by Hezzi-D’s Books and Cooks
- Crisp Cucumber Salsa with Southwest Style Chips by Momma’s Meals
- French Onion Dip, with Greek Yogurt by Casa de Crews
- Mediterranean Spiced Hummus by Take A Bite Out of Boca
- Pepperoni Pinwheels by That Skinny Chick Can Bake
- Watermelon Salad by annaDishes
- Blackberry Lemonade by The Redhead Baker
- Blueberry Mojito Mocktails by NeighborFood
- Grandma’s Stuff by Jane’s Adventures in Dinner
- Minty Cardinal Punch by Food Lust People Love
- Pineapple Ginger Lemonade Spiked with Turmeric by Sue’s Nutrition Buzz
- Sangria Punch by A Day in the Life on the Farm
- Strawberry Pineapple Lemonade by Noshing With The Nolands
- Avocado Sriracha Egg Salad by Rants From My Crazy Kitchen
- Barbecue Ranch Quinoa Chicken Salad by Cupcakes & Kale Chips
- Boneless Chicken Wings by Nosh My Way
- Burger Ice Cream by Brunch with Joy
- Chicken Salad Sliders by Life Tastes Good
- Spanish tortilla by Caroline’s Cooking
- Broccoli & Tomato Pasta Salad by Flour On My Face
- Buffalo Macaroni Salad by Sew You Think You Can Cook
- Couscous Veggie Salad with Pesto by Cooking Chat
- Fully Loaded Baked Potato Salad by Serena Bakes Simply From Scratch
- Granola Salad by Cindy’s Recipes and Writings
- Greek Style Asparagus Salad by Curious Cuisiniere
- No Mayo Slaw with Poppyseed Dressing by Palatable Pastime
- Spiralized Beet and Goat Cheese Salad by The Girl In The Little Red Kitchen
- Sweet and Tangy Brussels Coleslaw with Fennel, Chopped Apples and Golden Raisins by Simply Healthy Family
Soups and Salads:
- Barley and Rice Salad by Family Foodie
- Broccoli Salad with Bacon and Dried Cranberries by Food Done Light
- Layered Mason Jar Pasta Salad for Two by The Weekend Gourmet
- Smoked Turkey Salad by Our Good Life
- Spinach Salad with Apples & Pecans in an Apple Balsamic Vinaigrette by Carrie’s Experimental Kitchen
- Bacon-Bulleit Brownies by Culinary Adventures with Camilla
- Fudgey Coca Cola Cake by Recipes Food and Cooking
- Earth Day Cupcakes by Savory Experiments
- Gluten Free Cookie Bars by Gluten Free Crumbley
- Lemon Lime Pound Cake by Vintage Kitchen
- Lemon Yuzu Cookies by NinjaBaker.com
- Mini Lemon Chess Pies by Bobbi’s Kozy Kitchen
- No-Bake Cookie Butter Chex Mix Bars by Wallflour Girl
- Peanut Butter Bars by Cosmopolitan Cornbread
- Peanut Butter Carob Bars by Pies and Plots
- Sourdough Chunk Cookies by What Smells So Good?
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