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Harvest Spinach & Pecan Salad
¼ cup chopped pecans, toasted
1 Tbsp. Dijon mustard
4 tsp. sugar
2 Tbsp. apple cider vinegar
2 Tbsp. oil (canola or olive)
4 cups baby spinach
¼ cup dried cranberries
¼ cup feta cheese
To make dressing, combine mustard, sugar, vinegar, and oil in a jar, shake, and set
aside.
Combine spinach with cranberries in a serving bowl. Toss with 4 Tbsp. of the dressing
and top with toasted pecans and feta. Salt & pepper to taste.
To toast pecans: Spray a cookie sheet with butter spray. Add pecans & spray again.
Bake at 400° for 8 minutes
¼ cup chopped pecans, toasted
1 Tbsp. Dijon mustard
4 tsp. sugar
2 Tbsp. apple cider vinegar
2 Tbsp. oil (canola or olive)
4 cups baby spinach
¼ cup dried cranberries
¼ cup feta cheese
To make dressing, combine mustard, sugar, vinegar, and oil in a jar, shake, and set
aside.
Combine spinach with cranberries in a serving bowl. Toss with 4 Tbsp. of the dressing
and top with toasted pecans and feta. Salt & pepper to taste.
To toast pecans: Spray a cookie sheet with butter spray. Add pecans & spray again.
Bake at 400° for 8 minutes