Nov 21, 2013

Spinach Apple Salad (Thanksgiving: Let's Eat Week)


One week until Thanksgiving! Eek, I am so excited. I love Thanksgiving. I have been making menu plans and I have been getting some last minute Thanksgiving table stuff ready. My brain is fairly busting with things I want to do that are NOT going to get done in this next week.

In the long run, the extra stuff doesn't matter. I will be with friends and family. There will be yummy food. I have a lot to be grateful for. I have everything I need.

Life is good.

You know what else is good...

Do you like that lead in?

Today for Day 4 of Thanksgiving: Let's Eat Week I am sharing the recipe for my very favorite salad. I eat this salad all year long. For several years, this salad has made it to our Thanksgiving table. I am not always a fan of the heavy vegetables you tend to find at the Thanksgiving table. I added this salad to our menu because it gave me a chance to balance out the turkey and rolls (which I have an affinity for) with some veggies that are not warm carrots.

I rather loathe warm carrots...okay so I don't like any carrots...

I do love salad. Especially when that salad has candied pecans, apples, and bacon. Yum.

Yep, this is the kind of veggie I like. No comments about if this really can be considered a veggie side with all that bacon. Don't burst my bubble. Let's just call it a vegetable.

See, there is lots of spinach. Yeah, it counts.

Seriously so yummy.


This salad is a nice surprise at a Thanksgiving table, and it is a crowd pleasure.

Spinach Apple Salad

 printable recipe

salad ingredients:
1 bag of baby spinach
1 red apple, diced
1 cucumber, diced
3/4 cup craisins
1 cup pecan pieces, candied*
4 strips bacon, cut in pieces and cooked

dressing ingredients:
1/2 cup sugar
1/2 apple cider vinegar
1/2 teaspoon paprika
2 teaspoon onion powder
1/2 teaspoon Worcestershire sauce
1 Tablespoon poppy seeds
1/2 cup olive oil

Combine all of the salad ingredients.

To make the dressing, combine sugar, vinegar, paprika, onion, Worcestershire, and oil. Shake the dressing until the oil is completely mixed in. Then add in the poppy seeds. Shake again.

Drizzle the dressing over the salad. Serve immediately.

*To candy the pecan pieces, cook them in a small frying pan with 3-4 Tablespoons of sugar. Stir the the pecans constantly, coating the pecans in the sugar while the sugar melts. When the sugar liquifies, and coats the pecans completely, they are done. From the pan, dump them out on a cutting board and let cool. Breaking the pieces up if necessary.

Come back for more Thanksgiving: Let's Eat Week tomorrow.
I think it is finally time for some dessert!
See ya tomorrow for some pie.

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