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Name: Christmas Spinach Salad
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 1/3 cup honey; 1 TBSP water; 1/2 tsp Cinnamon; 1/4 tsp ginger; 1/8 tsp salt; 2 cup pecan halves; 1 TBSP sugar; 1/2 cup cranberry concentrate undeluted; 1/3 cup olive oil; 3 TBSP raspberry vinegar; 1/8 tsp salt; 4 cups red tart apples slices or cubes; 1 cup dried cranberry; 8 cup baby spinach leaves; 1 cup celery diced

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INGREDIENTS

1/3 cup honey
1 TBSP water
1/2 tsp Cinnamon
1/4 tsp ginger
1/8 tsp salt
2 cup pecan halves
1 TBSP sugar
1/2 cup cranberry concentrate undeluted
1/3 cup olive oil
3 TBSP raspberry vinegar
1/8 tsp salt
4 cups red tart apples slices or cubes
1 cup dried cranberry
8 cup baby spinach leaves
1 cup celery diced

INSTRUCTIONS

Combine honey, water, cinnamon, ginger and salt stir into pecans until coated. Using a slotted spoon, layer pecans onto a flour covered backing sheet in a a single layer. sprinkle with sugar. Bake 16-18 minutes. Turn, half way through baking time. Cool on baking sheet. Remove and cool completely. Store in tightly covered container for up to three days at room temperature.

Wish together juice, oil, vinegar, and salt. Place apples and cranberries in a 2 quart shallow dish. Pour juice over apple mixture. Refrigerate: covered at least 3 hours or over night. Stir occasionally. when ready to serve, toss spinach and celery in bowl, top with cranberry mixture. Then layer. Sprinkle with pecans.

NOTES

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Christmas Spinach Salad

1/3 cup honey
1 TBSP water
1/2 tsp Cinnamon
1/4 tsp ginger
1/8 tsp salt
2 cup pecan halves
1 TBSP sugar
1/2 cup cranberry concentrate undeluted
1/3 cup olive oil
3 TBSP raspberry vinegar
1/8 tsp salt
4 cups red tart apples slices or cubes
1 cup dried cranberry
8 cup baby spinach leaves
1 cup celery diced

Combine honey, water, cinnamon, ginger and salt stir into pecans until coated.  Using a slotted spoon, layer pecans onto a flour covered backing sheet in a a single layer.  sprinkle with sugar.  Bake 16-18 minutes.  Turn, half way through baking time.  Cool on baking sheet.  Remove and cool completely.  Store in tightly covered container for up to three days at room temperature.

Wish together juice, oil, vinegar, and salt.  Place apples and cranberries in a 2 quart shallow dish.   Pour juice over apple mixture.  Refrigerate: covered at least 3 hours or over night.  Stir occasionally.  when ready to serve, toss spinach and celery in bowl, top with cranberry mixture.  Then layer.  Sprinkle with pecans.

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Nutrition

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Serving Size: 1 Serving (816g)
Recipe Makes: 1 Servings

Calories: 2266
Calories from Fat: 1598 (71%)

Amt Per Serving		% DV

	Total Fat 177.6g	237 %
	Saturated Fat 16.3g	81 %
	Monounsaturated Fat 102.4g
	Polyunsanturated Fat 50.2g
Cholesterol 0mg		0 %
Sodium 3769mg		130 %
Potassium 2597.8mg		68 %
Total Carbohydrate 182.1g		54 %
	Dietary Fiber 35.1g	140 %
	Sugars, other 147.1g
Protein 27.9g		40 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 2266

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