"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Autumn Spinach Salad Recipe

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Autumn Spinach Salad image

 

This recipe for Autumn Spinach Salad, by , is from Lissette's Family Favorites Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lissette Jaquez

Category:
Category:

Ingredients:  
Ingredients:  
3 tablespoon olive oil
2 tablespoon apple cider vinegar
1 tablespoon Dijon mustard
1 tablespoon raw honey
teaspoon sea salt
teaspoon ground black pepper
1 Granny Smith apple, thinly sliced
small red onion, thinly sliced
2-3 cups fresh baby spinach
cup raw pecans

Directions:
Directions:
1. Heat a pan over medium-high heat until hot. Add the pecans, and start tossing frequently to avoid burning. Once they begin to look darker and smell toasted, remove from heat and let cool.

2. In a small mixing bowl, whisk together the olive oil, vinegar, Dijon, sugar, honey, sea salt and pepper until emulsified.

3. Add all ingredients minus the dressing to a large bowl and toss with dressing until evenly coated.

Number Of Servings:
Number Of Servings:
4

 

 

 

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