Abaigaels Favorite Spinach Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Abby is my neice and lives with my youngest - we see them both often, and love having them out for dinner on the weekends. This has become Abby's (and mine,too) favorite salad of the summer this year - the tanginess of the blue cheese, the crispy sweet apples (if you can find Pacific Rose apples, they are like eating candy - delicious! Read more !), the crunchy pecans, and the sweetness of the dressing - it makes a great combination. Ingredients:
1/2 to 3/4 bag baby spinach, chopped |
1/2 head iceberg lettuce or 1 small head of romaine, chopped |
1/2 sweet onion, diced |
1/2 to 1 cup creamy blue cheese, chopped into small pieces (the creamier the blue cheese for this, the better) |
1 sweet apple, like gala or pacific rose, core removed and apple diced (i leave the skin on - it’s good for you!) - sprinkle the diced apple with fruit fresh to prevent browning |
1 cup pecans, chopped (you may toast the pecans, or candy them, if you prefer - to candy them, see my recipe for banana cream pie supreme with caramelized pecans) |
poppy seed dressing in the blender (posted separately), or our favorite bottled poppy seed dressing is marie's, available in the produce dept. |
Directions:
1. Chop the spinach and lettuce into bite-size pieces, and place in a large bowl.
2. Add the diced onions and blue cheese.
3. Just before serving, add the apples and pecans to the salad, and toss together well.
4. Set out the poppy seed dressing for everyone to add their own. By serving the salad “dry“, you can keep the salad leftovers for the next day without the dressing wilting everything.
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