Ingredients: |
Ingredients: 5 oz. fresh spinach (half of a 10 ounce bag)
1 1/2 c. dry small pasta
3/4 c. chopped celery
3/4 c. dried cranberries
1 can (15 oz.) mandarin oranges (drained)
1 large Granny Smith Apple
1 tsp. lemon juice
1/3 c. toasted pecans (candied makes it even better)
Optional: Feta Cheese
Dressing:
4 tbsp. olive oil or vegetable oil
2 tbsp. white wine vinegar
2-4 tbsp. white sugar
1/8 tsp. each: paprika, onion powder
1 tbsp. poppy seeds
1. Cook pasta according to package directions.
2. While the pasta is cooking, prepare the dressing. In a food processor or blender,
combine the oil, apple cider vinegar, white wine vinegar, sugar (to sweetness desired), paprika, and onion powder. Pulse or blend for about 10 seconds. Stir in poppy seeds.
3. Drain the pasta once it's cooked through and immediately toss a few tablespoons of the dressing with the pasta. This helps the pasta soak in the dressing and the flavor.
4. Chill the dressed pasta in the fridge.
5. Meanwhile, combine the (washed & de-stemmed) spinach with the chopped celery in a large bowl. Add the cranberries and the can of drained mandarin oranges.
6. If desired peel the apple and then slice into thin slices. Toss with lemon juice and then add to the salad.
7. Pour the dressing over the salad and toss. Add in the completely cooled pasta and toss with the rest of the salad.
8. If you want to toast the pecans, place them in a single layer in a dry saucepan (don't add anything) over medium heat. Stir constantly until the nuts are barely fragrant...just a couple of minutes. Watch carefully as the nuts are very easily scorched/burned. Check * for "candied" pecan recipe.
9. Top the salad with the pecans and feta cheese.
10. Enjoy immediately!!
.
|
Directions: |
Directions:*Candied Pecans:
1 1/2 tablespoons packed brown sugar,
1 1/2 teaspoons water,
1/8 teaspoon vanilla,
1/8 teaspoon kosher salt,
1 cup pecans.
1. In small bowl, combine brown sugar, water, vanilla, and salt, stirring to combine (do not worry that the sugar & salt won't all be dissolved). Set this at-the-ready, next to your stove, as this recipe goes really quickly.
2. In a medium-large saucepan over medium heat, toast pecans for 2-3 minutes, stirring occasionally to prevent burning. When you begin to smell a lovely, nutty aroma, they're done.
3. Quickly drizzle the sugar mixture into the pan, on top of the pecans, stirring the nuts as you drizzle. Stir constantly for about 15 second, until the pecans are thoroughly coated in the sugar mixture.
4. Spread the pecans on a piece of parchment to cool. Once cooled, you can break the nuts apart, if needed.
5. Enjoy immediately or store in an airtight container. The pecans will be slightly sticky at first, but the coating hardens further within a few hours |
This recipe for Autumn Crunch Pasta Salad is from