SPINACH SALAD WITH MAPLE SYRUP DRESSING RECIPES

SPINACH SALAD WITH WARM MAPLE DRESSING RECIPE | EATINGWELL

Spinach Salad with Warm Maple Dressing Recipe | EatingWell image

Pure maple syrup, as opposed to artificially flavored and colored “pancake” syrup, is an extraordinary cooking ingredient. Here it adds body as well as rich flavor to the dressing, providing a perfect counterpoint to the smoked cheese.

Provided by EatingWell Test Kitchen

Categories Diabetic Thanksgiving Salad Recipes

Total Time 20 minutes

Number Of Ingredients 9

Ingredients

2 tablespoons chopped pecans
1 10-ounce package fresh spinach, torn, or 12 cups baby spinach
1 cucumber, peeled, seeded and cut into 1/4-inch slices
2 teaspoons extra-virgin olive oil
1 shallot, finely chopped
¼ cup cider vinegar
2 tablespoons pure maple syrup
Salt & freshly ground pepper, to taste
¼ cup shredded smoked cheese, such as Gouda or Cheddar

Steps:

Toast pecans in a small dry skillet over low heat, stirring often, until fragrant, 2 to 3 minutes. Transfer to a small bowl and let cool.
Toss spinach and cucumber in a salad bowl.
Heat oil in a small skillet over medium-low heat. Add shallot and cook, stirring, until softened, about 4 minutes. Add vinegar and maple syrup and bring to a boil. Season with salt and pepper.
Immediately pour the dressing over the spinach and cucumber. Toss well and sprinkle with cheese and toasted pecans.

Nutrition Facts : Calories 163.1 calories, CarbohydrateContent 11.8 g, CholesterolContent 7.1 mg, FatContent 11.5 g, FiberContent 2.3 g, ProteinContent 4.3 g, SaturatedFatContent 2.3 g, SodiumContent 183.3 mg, SugarContent 7.5 g

SPINACH SALAD WITH WARM MAPLE DRESSING RECIPE - FOOD.COM

Spinach Salad With Warm Maple Dressing Recipe - Food.com image

Use real maple syrup for a salad that you will love! Adapted from The Essential Eating Well Cookbook.

Total Time 20 minutes

Prep Time 15 minutes

Cook Time 5 minutes

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

2 tablespoons chopped pecans
1 (10 ounce) package fresh spinach, torn or 12 cups Baby Spinach
1 cucumber, peeled, seeded and cut into 1/4-inch slices
2 teaspoons extra virgin olive oil
1 shallot, finely chopped
1/4 cup cider vinegar
2 tablespoons pure maple syrup
salt & freshly ground black pepper
1/4 cup shredded smoked cheese (such as Gouda) or 1/4 cup cheddar cheese

Steps:

Toast pecans in a small dry skillet over low heat, stirring often, until fragrant, 2 to 3 minutes. Transfer to a small bowl and let cool.
Toss spinach and cucumber in a salad bowl.
Heat oil in a small skillet over medium-low heat. Add shallot and cook, stirring, until softened, about 4 minutes. Add vinegar and maple syrup and bring to a boil. Season with salt and pepper.
Immediately pour dressing over the spinach and cucumber. Toss well and sprinkle with cheese and toasted pecans.

Nutrition Facts : Calories 130.9, FatContent 7.8, SaturatedFatContent 0.8, CholesterolContent 0, SodiumContent 65.5, CarbohydrateContent 14.2, FiberContent 2.8, SugarContent 7.9, ProteinContent 3.5

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