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Spinach, apple & pecan salad
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Prep Time:
20 minutes
20 minutes
Cook Time:
5 minutes
5 minutes
Total Time:
25 minutes
25 minutes
Apple and pecan spinach salad with tangy mustard-vinegar dressing.
Ingredients:
- 125.00 ml pecans
- 2 stalks celery, finely sliced diagonally
- 75g spinach leaves
- 20.00 ml apple cider vinegar
- 36.40 gm extra virgin olive oil
- 5.90 gm wholegrain mustard
- 2 gala or red delicious apples
Instructions:
- Preheat your oven to 180°C or 160°C fan-forced. Spread the pecans on a baking tray and roast for 4-5 minutes until they are fragrant and lightly toasted. Then, transfer them to a plate to cool.
- Quarter the apples, remove the cores, and slice thinly. Toss the slices with fresh lemon juice. Combine the apples, celery, and spinach in a large bowl.
- Combine vinegar, oil, and mustard in a small screw-top jar. Shake well to blend. Drizzle over salad, toss to coat, add pecans, and enjoy promptly.
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