Spinach Salad with Warm Maple Dressing

From EatingWell:  January/February 1999, The Essential EatingWell Cookbook (2004)Subscribe Now!

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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.



READER'S COMMENT:
"I don't even like spinach and I love this salad. I used GS apples instead of cukes as that is what I had on hand. Unfortunately, I was also out of pecans which would make this even more yummy. Will definitely make this again. Lisa,...
Spinach Salad with Warm Maple Dressing Recipe

4 servings, about 2 cups each

Active Time: 20 minutes

Total Time: 20 minutes

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 pepper, to taste
  • 1/4 cup shredded smoked cheese, such as Gouda or Cheddar

Preparation

  1. 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.
  2. Toss spinach and cucumber in a salad bowl.
  3. 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.
  4. Immediately pour the dressing over the spinach and cucumber. Toss well and sprinkle with cheese and toasted pecans.

Nutrition

Per serving: 164 calories; 12 g fat (2 g sat, 7 g mono); 7 mg cholesterol; 12 g carbohydrates; 4 g protein; 2 g fiber; 183 mg sodium; 531 mg potassium.

Nutrition Bonus: Vitamin A (130% daily value); Folate (37% dv), Vitamin C (35% dv).

1 Carbohydrate Serving

Exchanges: 1/2 other carbohydrate, 1 vegetable, 1 1/2 fat

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