I’ve served it for the past 2 Thanksgivings and it created a guest look at Christmas and that i build it a minimum of double a month, typically 3, and that i hoard the leftovers like nobody’s business and that i could or might not have virtually unreal regarding it every now and then.
Everyone desires a Kim in their life. however since I won’t allow you to have her, instead, I’m giving you this spinach dish.She and that i emailed back and forth last year regarding it and he or she just about spent hours perfecting whereas I leeched off her diligence and easily created it and Greek deity it.
SALAD:
- 16 ounces baby spinach
- ½ small red onion, slivered (see note about tempering the onion flavor)
- 6 slices of applewood smoked bacon, cooked and crumbled or chopped into small pieces
- 1 cup Feta cheese crumbles, more or less to taste
- 1 cup dried cranberries or cherries, more or less to taste
- 1-2 Honey Crisp apples, cored and sliced thin
SWEET SPICY NUTS:
- 1 cup chopped walnuts or pecans
- 1/3 cup granulated sugar
- Pinch of cayenne (more to taste if you want)
- Pinch of salt
RED WINE VINAIGRETTE:
- 1/4 cup red wine vinegar
- 1/2 cup extra virgin olive oil
- 1 clove of garlic, pressed or finely minced
- 1-2 teaspoons Dijon mustard
- 1 teaspoon sugar
- 1/2 teaspoon salt, more or less to taste
- Fresh cracked pepper to taste
Instructions:
- For the dressing, shake all the ingredients together in a mason jar until well combined or run them through a quick blender cycle. Store in the refrigerator until ready to serve. The dressing can be made up to a week in advance.
- For the nuts, lightly toast the nuts in a 350 degree oven for 8-10 minutes, checking often so they don't burn. While they toast, place the sugar, cayenne and salt in a skillet over medium-low heat. Cook the sugar mixture until it liquifies completely, adjusting the heat so it doesn't bubble and burn. Toss in the toasted nuts and stir to coat the nuts with sugar. Let the sugared nuts cool completely.
- To assemble the salad, toss all the salad ingredients together along with the cooled nuts. Serve immediately with the vinaigrette alongside. All the components can be measured out/prepped ahead of time and stored separately (I like to soak the apples in a bit of lemon juice in water to help prevent browning). Just toss right before serving. Enjoy!
Read more our recipe Apple Broccoli Cauliflower Salad #vegetarian #vegan #salad
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