15 Jun Maple Pecan Salad
MAPLE PECAN SALAD
Maple Vinaigrette Dressing
- 1/4 cup canola oil
- 2 tbsp white wine vinegar
- 2 tbsp maple syrup
- 1 tsp Dijon mustard
- 1/8 tsp salt
- 1 apple, cut into ½-inch cubes
- 1 tsp lemon juice
- 1/2 cup pecan halves
- 8 cups mixed greens (or baby spinach)
- 4 oz havarti cheese, cut into 1/4” cubes
- 1/4 cup dried blueberries (or dried mixed berries)
In a container with a lid, add dressing ingredients and shake well. Set aside.
In a small bowl, toss sliced apple in lemon juice to prevent browning. Set aside.
In a small skillet, toast pecans over medium heat, stirring frequently until slightly browned. Set aside.
In a large bowl, add spinach and toss with dressing adding a little at time until lightly coated. Add the remaining ingredients and gently toss a couple times. Serve immediately.
Makes 6 Servings
Nutrition for dressing alone per tbsp (30g) calories 140, total fat 13g (sat fat 1g), cholesterol 0mg, sodium 95mg, total carbs 6g (fiber 0g, sugars 5g), protein 0g
Reduced calorie version Substitute 2 tbsp canola oil with water to reduce calories to 80 and fat to 6g
Nutritional analysis is from The Food Processor® Nutrition and Fitness Software by ESHA Research, Inc., version 11.1©, 2016. All nutrition information should be considered approximate.