Apple Pecan Salad With Cranberry Vinaigrette Recipes

Steps:

• Preheat the oven to 350 degrees F.
• Coat the pecans with the 2 tbls. maple syrup(or brown sugar mixture) and 1/8 teaspoons cinnamon.
• Spread the pecans out on a baking sheet in a single layer. Bake for 5 to 8 minutes in the preheated oven, or until lightly toasted.
• In a food processor, combine the cranberries, raisins, vinegar, onion, brown sugar, and mustard. Chop coarsely; remove from processor and place in a bowl.
• Gradually whisk in olive oil, and season with salt and pepper.
• Chop apple into bite size pieces, then mix with lemon/water mixture in a bowl to prevent browning. Keep apples in mixture until you toss ingredients into salad.
• In a salad bowl, toss together the greens, apples, and enough of the cranberry mixture to coat.
• Sprinkle with pecans, and serve.

Steps:

• Toss spinach, apple, cranberries and pecans in large bowl until mixed. Drizzle with dressing. Serve immediately.

Steps:

• In large bowl, toss salad greens, apple, cranberries and pecans.
• In small bowl, stir lemon juice, oil, honey and salt with wire whisk until well blended. Drizzle dressing over salad; toss to coat. Sprinkle with cheese.

Steps:

• Place spinach, cranberries, pecans, apple, onion, carrot, and avocado into a bowl. Drizzle with balsamic vinaigrette, and toss to coat.

Steps:

• In blender place vinaigrette ingredients. Cover and process 15 to 20 seconds until smooth. Pour in container, cover and refrigerate up to 2 days. Let stand at room temperature about 1 hour before serving.
• In large bowl, stir together apples, celery and cranberries. Divide evenly among 8 lettuce lined salad plates.
• Top each salad with cheese and walnuts. Sereve with cranberry vinaigrette.