This deliciously flavorful Spinach Salad with Apples & Pecans in an Apple Balsamic Vinaigrette contains only five ingredients and takes about 10 minutes to make. Perfect for lunch or dinner!
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 that 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!
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Spinach Salad with Apples & Pecans in an Apple Balsamic Vinaigrette
- 8 c . Baby Spinach, washed
- 1 Apple, cored and thinly sliced
- 1/2 c . Pecan Halves
- 1/4 c . Apple Balsamic Vinegar
- 3 tbsp . Extra Virgin Olive Oil
- Kosher Salt & Black 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)
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