Ingredients
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8Uikh2Rsj8u3oUUWJLU9XD1Y92pL2coMErKyoNhKwlJCDPtbYHVPbkfJbMOik-kvECtezHJa_bmQ5AmruYl0qAvBUGHrMxwCfKScxNu6TzDGslasyNNw9s0vEK3wvDTU-90qXtw_eza8t/s320/SpinachSalad_Nov17.jpg)
4 c. baby spinach
1/2 c. cranberries, dried
1 red pear
1 tart apple
1/2 c. pecans
4 tbsp. feta cheese
Dressing
3 tsp. Dijon mustard
2 tbsp. maple syrup
Salt & pepper to taste
2 tbsp. apple cider vinegar
4 tbsp. EVOO
Directions
Add the spinach to a 3.5 Qt. Insulated Bowl. Top with dried cranberries, halved pecans, feta cheese, sliced apples, and cooked bacon. Add all the ingredients for the dressing to a small mason jar. Shake to mix. Pour over the salad. (The dressing recipe makes enough for two salads.)
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