Drunken Apple Spinach Salad with Spiced Vinaigrette

  • Yield:

    6 servings

  • Total Time:

    1 hr 25 mins

  • Prep Time:

    20 mins

  • Cook Time:

    1 hr 5 mins

Ingredients

  • 1 cup cranapple juice
  • 1/2 cup cherry flavored brandy
  • 1 teaspoon pure vanilla extract
  • 2 medium apples (use a crisp variety, such as Braeburn)
  • 1-1/2 tablespoons balsamic vinegar
  • 1-1/2 tablespoons lemon juice
  • 1/4 cup Mazola® Corn Oil
  • 1 teaspoon pumpkin pie spice
  • 5 ounces (4 cups fresh spinach leaves, rinsed and patted dry
  • 1 cup pecan halves, toasted
  • 2 ounces (1/4 cup ) sharp cheddar cheese, diced

Instructions

  1. Bring juice, brandy and vanilla to a boil over high heat in medium saucepan. Peel and core apples. Cut apples in fourths, then slice each fourth into 1/4-inch slices. Add apples to saucepan; reduce heat and simmer 3 minutes. Remove from heat; cool for 1 hour (for optimum color).
  2. Whisk balsamic vinegar, lemon juice, corn oil and pumpkin pie spice in a small bowl.
  3. Divide spinach leaves evenly between 4 to 6 salad plates. Sprinkle pecans and cheese over top. Drizzle with vinaigrette. Place an equal amount of apple slices on top of each salad. Serve.
  4. Recipe Note: To toast pecans, place in a single layer in a baking pan. Bake at 375°F for 5 to 7 minutes. Cool.